Herb-Butter Roast Chicken

Instructions

1. 1

   Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).

2. 2

   In a small bowl, mix together the softened butter, chopped rosemary, thyme, parsley, and minced garlic. Season the mixture with salt and freshly ground black pepper.

3. 3

   Pat the chicken dry with paper towels, ensuring it's completely dry for a crispier skin.

4. 4

   Gently loosen the skin from the chicken breast and spread a portion of the herb butter under the skin, directly on the meat. Spread the remaining butter over the outside of the chicken.

5. 5

   Season the cavity of the chicken with salt and pepper, then stuff it with the quartered lemon and onion.

6. 6

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

7. 7

   Place the chicken in a roasting pan, breast side up. Roast in the preheated oven for about 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 degrees Fahrenheit (74 degrees Celsius).

8. 8

   Remove the chicken from the oven and tent it with aluminum foil. Let it rest for about 15 minutes before carving.

9. 9

   Carve the chicken and serve it with your choice of sides.