1 whole chicken 3-4 lbs
8 tablespoons unsalted butter softened
1/4 cup mixed fresh herbs combination of any two: parsley, thyme, rosemary, and oregano, finely chopped
4 cloves garlic minced
1 lemon zested and juiced
salt and pepper to taste
1 large onion peeled and quartered
1 lemon halved
2 sprigs rosemary
2 sprigs thyme
1/2 cup chicken broth or white wine optional


Preheat your oven to 425°F (220°C).

Remove the giblets and excess fat from the chicken cavity. Rinse the chicken inside and out with cold water, then pat dry with paper towels.

In a small bowl, combine the softened butter, chopped herbs, minced garlic, lemon zest, and lemon juice—season with salt and pepper to taste.

Carefully loosen the skin from the chicken breasts and thighs, being careful not to tear the skin. Spread about 2/3 of the garlic herb butter mixture under the skin, covering the breasts and thighs. Rub the remaining butter mixture all over the outside of the chicken. Season the chicken generously with salt and pepper.

Place the onion quarters, lemon halves, rosemary sprigs, and thyme sprigs inside the chicken cavity.

Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.

Place the chicken on a rack in a roasting pan, breast side up. Pour the chicken broth or white wine (if using) into the bottom of the pan. Roast the chicken for 1 hour and 15 minutes, or until the juices run clear when you cut between a leg and thigh and the internal temperature reaches 165°F (74°C).

Remove the chicken from the oven and transfer it to a cutting board. Tent the chicken with foil and let it rest for 15-20 minutes before carving. This will allow the juices to redistribute and result in a juicier, more tender chicken.