Preparation:

• Remove the chicken from the refrigerator and let it sit at room temperature for about 20-30 minutes.
• Preheat your oven to 425°F (220°C) and position the rack in the lower third of the oven.

Make the Lemon Garlic Herb Butter:

• In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme leaves, lemon zest, 2 teaspoons of kosher salt, and ½ teaspoon of freshly ground black pepper. Mix until well combined.

Prepare the Chicken:

• Pat the chicken dry thoroughly with paper towels, including the cavity.
• Gently separate the skin from the meat over the breast area by carefully sliding your fingers under the skin to create pockets. Be cautious not to tear the skin.
• Evenly spread a little more than half of the prepared lemon garlic herb butter under the skin, ensuring it reaches as much of the meat as possible.

Stuff the Cavity:

• Inside the chicken cavity, place one quartered lemon, one quartered onion, one halved head of garlic, one sprig of rosemary, and one sprig of thyme.

Truss the Chicken:

• Tie the chicken legs together using kitchen twine to ensure even cooking. Tuck the wing tips under the chicken’s back or clip them to prevent burning.

Prepare the Roasting Pan:

• In a large roasting pan, arrange the remaining quartered onions, halved garlic heads, quartered lemons, and the remaining rosemary and thyme sprigs to create a vegetable bed.
• Place the prepared chicken on top of this vegetable bed, breast side up.

Season the Exterior:

• Rub the remaining lemon garlic herb butter all over the outside of the chicken, ensuring an even coating.
• Season the exterior with an additional teaspoon of salt and a few grinds of black pepper.

Add Liquid:

• Pour about 1 cup of chicken broth or water into the bottom of the roasting pan. This will help keep the environment moist and prevent the drippings from burning.

Roasting:

• Place the roasting pan in the preheated oven. Roast the chicken for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh.
• If certain areas of the chicken brown too quickly, cover them with aluminum foil. Additionally, if the liquid in the pan evaporates, add more broth or water as needed.

Resting:

• Once the chicken is fully cooked, remove it from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful chicken.