Preheat oven to 400°F (200°C). Pat the chicken dry with paper towels.
In a small bowl, mix together the softened butter, lemon zest, minced garlic, chopped herbs (rosemary, thyme, oregano), salt, and pepper.
Carefully loosen the skin of the chicken breast and rub half of the herb butter mixture underneath the skin. Spread the remaining mixture over the entire chicken.
Place the lemon halves and onion wedges inside the cavity of the chicken.
Place the chicken in a roasting pan and roast for 45 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Carve the chicken and serve hot. Garnish with fresh herbs and lemon slices if desired.
Very tasty recipe. Simple to make, and the results were fantastic. The herbs really made a difference. Would definitely make this again.
It was alright. I found the lemon flavor a bit overpowering. I might try using less lemon next time or balancing it with some other flavors.
Absolutely delicious! The lemon and herb combination is perfect. The chicken was incredibly juicy. This will be a regular dish in my house.
The chicken was okay, but nothing special. I think the recipe needs more detailed instructions. Maybe a suggestion about how long to cook it based on weight.
Absolutely amazing! The chicken was so juicy and flavorful. The combination of lemon and herbs is perfect. This recipe is a must-try!
