Hands down, one of my all time favorite dishes!

1. Preheat your oven to 425°F (220°C). As it warms, remove the giblets from the chicken cavity and pat the outside of the chicken dry with paper towels.

2. In a small bowl, blend together the lemon zest, minced garlic, chopped herbs, olive oil, salt, and pepper to create a paste.

3. Gently loosen the skin from the breast and thigh areas of the chicken and spread half of the herb paste underneath, directly onto the meat. Rub the remaining paste over the outside of the chicken.

4. Stuff the cavity of the chicken with the lemon wedges, quartered onion, and whole sprigs of fresh herbs.

5. Truss the chicken’s legs and tuck the wing tips back. Place the chicken breast side up in a roasting pan.

6. Squeeze lemon juice over the chicken, then dot the surface with butter.

7. Roast the chicken in the preheated oven for about 1 to 1 and a half hours, or until the juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

8. Once cooked, tent the chicken with foil and let it rest for about 15 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful bird.