Step 1 of 9
Preheat oven to 425°F (220°C).
Step 2 of 9
Remove chicken from packaging and pat completely dry with paper towels. This is crucial for crispy skin!
Step 3 of 9
In a small bowl, mix together softened butter, minced garlic, rosemary, and thyme to make an herb butter.
Step 4 of 9
Carefully loosen the skin over the chicken breasts and thighs, then spread half of the herb butter under the skin.
Step 5 of 9
Rub the outside of the chicken with olive oil, then season generously with salt and pepper.
Step 6 of 9
Stuff the cavity with lemon halves and quartered onion.
Step 7 of 9
Tie the legs together with kitchen twine and tuck wing tips under the body.
Step 8 of 9
Place chicken breast-side up in a roasting pan. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, until internal temperature reaches 165°F.
Step 9 of 9
Remove from oven and let rest for 15 minutes before carving. Serve with pan juices drizzled over the top.