Preparation

• Before you start, let the chicken sit on the counter for 20 to 30 minutes so it’s not so cold.
• Preheat oven to 425 degrees F. Position rack in lower third of the oven.
• Make the lemon garlic herb butter: in a bowl, combine the melted butter with the minced garlic, chopped rosemary, thyme leaves, lemon zest, Kosher salt (2 teaspoons), and black pepper (½ teaspoon). Set aside.
• Pat the chicken dry thoroughly with a paper towel, including inside the cavity.
• Season under the skin: Carefully separate it with your fingers first, and then insert a spoon inside to create deeper 'pockets.' Evenly insert a little more than half of the prepared butter UNDER the skin, gently pressing down on the skin to spread it as needed. Make sure you get as much garlic in there as possible.
• Then, stuff the cavity with 1 lemon (quartered), 1 onion (quartered), 1 head of garlic (halved), 1 rosemary sprig, and 1 thyme sprig.
• Tie chicken legs using kitchen twine. Tuck in wings under the chicken's back, or clip the wing tips to prevent them from burning.
• Prepare the vegetable bed: In a large roasting pan, arrange the remaining quartered onions, garlic, lemon, and herbs. Place the prepared chicken on top of the vegetable bed, breast side up.
• Rub the remaining butter all over the skin on the outside. Season the exterior with more salt (about 1 teaspoon) and a few grinds of black pepper. Then, add about 1 cup of chicken broth or water to the bottom of the pan - this will prevent the drippings from burning.
• Roast for 1 hour and 30 minutes. Replenish the bottom of the pan with more liquid as needed.
• Rotate the pan if you notice certain spots browning more than others. If needed, cover any spots that are browning too fast with aluminum foil.
• The chicken is ready when an instant or meat thermometer inserted in the thickest part of the breast and thigh registers 165 degrees F.
• Remove from oven and let it rest for 15 minutes before carving. Enjoy!