4poundwhole fryer chickenweight will vary, but generally 3-5 pounds will be fine
1lemoncut in half or quarters
1small onioncut into chunks
2sprigs fresh rosemary
4sprigs fresh thyme
Additional lemon wedges for serving
Fresh parsley for garnish
Preheat oven to 425 degrees F.
Mix ingredients for the seasoning blend in a small bowl and set aside. You could also simply use salt and pepper only if you prefer. In a small bowl, mash together the softened butter with half of the seasoning blend.
Remove the giblets and neck from the cavity of the chicken, if included, and discard or save/freeze to make dressing or gravy another time. Pat the chicken dry inside and out with paper towels. Loosen the skin all around the chicken by sliding your fingers beneath the skin and wiggling them around (do not remove the skin or break it loose; gently lift so you can get the seasoning underneath). Rub the butter mixture into the meat under the skin.
Stuff the cavity of the bird with the rosemary, thyme, lemon halves and onion.
Place chicken, breast side up, in a roasting pan and sprinkle the remaining seasoning all over the outside of the chicken.
Roast in the oven for 15-20 minutes. Turn down the heat to 375 degrees F and roast for an additional 40-45 minutes (about 15 minutes per pound) or until juices run clear and a meat thermometer registers 165 degrees when inserted into the thickest part of the thigh.
Remove from the oven and tent with foil for 10-15 minutes. Carve the chicken with a sharp knife and serve with additional lemon wedges. Garnish with fresh minced parsley if desired.