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.
It was good, but not amazing. The chicken was a little dry in some spots. Maybe I overcooked it slightly. The flavors were nice, though.
The chicken was a bit tough, and the flavors weren't very pronounced. I'm not sure what went wrong, as I followed the instructions. Disappointed.
This is a keeper! Easy to follow and the chicken turned out perfectly every time. The lemon and herb combination is a classic. My family loves it.
The chicken was undercooked, even after following the recipe's instructions. I think I need to adjust the cooking time. The flavors were okay.
It was an okay recipe. Nothing too special. I might try adding more seasoning next time. The chicken was a bit bland for my taste.
