Remove the chicken from the fridge 1 hour before cooking to bring it to room temperature.
In a small bowl, combine the softened butter, the zest and juice of 1 lemon, crushed or finely grated garlic, chopped herbs, ½ tsp salt, and ½ tsp pepper. Mix with a fork until smooth and uniform.
Cut half a lemon and half an onion into medium-sized pieces. Rinse the chicken under cold water and pat dry thoroughly, including the inside cavity.
Season the chicken inside and out with salt and pepper.
Carefully loosen the skin over the chicken breasts by gently sliding your fingers underneath. Be cautious not to tear the skin. This will make the chicken breast tender, juicy, and give it an incredible aroma. Stuff some of the butter mixture under the skin, spreading it evenly over the breasts. Rub the remaining butter all over the outside of the chicken.
Stuff the chicken cavity with the prepared lemon and onion pieces.
Tie the legs together with kitchen twine to help the chicken cook evenly.
Preheat the oven to 200°C (380°F), place the rack in the middle. Place the chicken in a roasting pan. For extra flavor, you can scatter chopped vegetables (like carrots or potatoes) underneath to roast alongside the chicken.
Roast the chicken for about an hour, or until the juices run clear and the internal temperature reaches 75°C (165°F) in the thickest part of the thigh.
Tip: Let the chicken rest for 10–15 minutes before carving.
Enjoy!
