Roasted Lemon Herb Chicken

Carefully loosen the skin over the chicken breast by gently sliding your fingers between the skin and meat, creating pockets without tearing the skin.

Spread half of the herb butter mixture under the loosened skin, directly onto the breast meat. This infuses flavor and keeps the meat incredibly moist during cooking.

Rub the remaining herb butter all over the outside of the chicken, coating the skin evenly. Season generously with additional salt and pepper.

Cut one lemon in half and place both halves inside the chicken cavity along with several sprigs of fresh thyme and rosemary for aromatic steam.

Truss the chicken legs together with kitchen twine and tuck the wing tips under the body. This ensures even cooking and an attractive presentation.

Place the chicken breast-side up on a roasting rack set in a large roasting pan. Arrange lemon slices and onion wedges around the chicken.

Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, basting every 20 minutes with pan juices, until the internal temperature reaches 75°C (165°F) in the thickest part of the thigh.

Remove from the oven and tent loosely with aluminum foil. Let the chicken rest for 15-20 minutes before carving to allow juices to redistribute throughout the meat.

Carve the chicken and serve with the roasted lemon wedges and onions. Drizzle with the flavorful pan juices for extra moisture and taste.