A classic whole roasted chicken flavored with fresh rosemary, thyme, and zesty lemon.
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Preheat your oven to 425°F (220°C) and remove the giblets from the chicken cavity.
Pat the chicken completely dry with paper towels to ensure the skin becomes crispy.
In a small bowl, mix the softened butter with half of the rosemary, thyme, salt, and pepper.
Carefully loosen the skin over the breast and rub the herb butter directly onto the meat under the skin.
Stuff the cavity with the lemon halves, onion quarters, smashed garlic, and the remaining fresh herb sprigs.
Tie the legs together with kitchen twine and tuck the wing tips under the body.
Rub the outside of the chicken with olive oil and sprinkle generously with the remaining salt and pepper.
Roast for 60 to 75 minutes, or until the internal temperature reaches 165°F and juices run clear, then rest for 15 minutes before carving.
