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.
This recipe is fantastic! The chicken was so tender and the flavors were incredible. I added some garlic and it was a great addition. Highly recommended!
It was decent. I think the herb flavor could have been a little stronger. I might add more herbs next time or experiment with different ones.
The chicken was a little dry. I think next time I'll try to baste it during the cooking process to keep it moist. The flavors were nice, though.
Excellent! This is now my go-to recipe for roast chicken. The flavors are amazing, and the chicken is always perfect. The simplicity of the recipe is also a plus.
A solid recipe. Easy to prepare, and the chicken turned out great. I especially liked the crispy skin. I'll definitely be making this again.
