Perfectly Roasted Chicken with Herbs and Lemon

Preheat your oven to 450°F (230°C).

Grab a large roasting dish.

Remove giblets from the chicken. Ensure the chicken is not ice cold; let it warm up slightly and drain any juices. Pat the chicken dry with paper towels. This is important for crispy skin and to help the butter rub adhere.

In a small bowl, combine 2 tablespoons of unsalted butter and 1 tablespoon of olive oil. Melt in the microwave on 50% power for about 30 seconds, or until just melted.

Add 6 sprigs of fresh tarragon or thyme (leaves only, stems discarded), 1 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper to the melted butter and oil. Stir to combine.

Slice 1 medium yellow onion into half-inch thick rounds.

Cut 1 head of garlic in half crosswise.

Halve 1 lemon.

If using baby potatoes, ensure they are washed and dry. If they are larger, cut them into bite-sized pieces.

In the roasting pan, toss the sliced onion, baby potatoes, and garlic halves with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Carefully separate the skin from the meat on the chicken breasts and thighs, being careful not to tear the skin. This allows the herb butter to flavor the meat directly.

Using a spoon or your fingers, rub the herb butter mixture under the skin of the chicken, ensuring it's spread evenly over the breast and thigh meat. Spoon any remaining butter over the outside of the chicken.

Place the halved lemon and garlic heads inside the chicken cavity. Add about 3 sprigs of thyme or rosemary into the cavity as well for extra aroma.

Tuck the wings under the body of the chicken and tie the legs together with kitchen twine. This helps the chicken cook evenly and maintain a neat shape.

Place the prepared chicken and vegetables into the preheated oven. Roast at 450°F (230°C) for 15 minutes.

Reduce the oven temperature to 425°F (220°C). Continue roasting for about 1 hour to 1 hour 15 minutes, or until a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Every 30 minutes during roasting, baste the chicken with the pan juices to keep it moist and flavorful.

Once cooked, remove the chicken from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.