This herb-roasted chicken leans hard into the fresh, bright flavors that make Mediterranean-style cooking so satisfying — fistfuls of thyme, rosemary, and parsley mingle with plenty of minced garlic, tucked right under the skin so every bite carries that herby punch. A whole lemon and quartered onion roast inside the cavity, perfuming the meat from the inside out, while a drizzle of olive oil helps the skin turn deeply golden and crisp in the oven. The two-stage roast — a hot blast at 425°F followed by a gentler finish at 375°F — gives you juicy, tender meat with well-rendered, crackly skin without any fuss. Letting the bird rest before carving keeps all those savory juices locked in, so it slices cleanly and stays moist. Paired with a simple salad, roasted vegetables, or a grain like farro, this is an easy, crowd-pleasing centerpiece that fits naturally into a Mediterranean-style spread.
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Position a rack in the lower third of the oven and preheat to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels.
In a small bowl, combine the softened butter, chopped thyme, rosemary, parsley, minced garlic, salt, and pepper, mixing until evenly blended.
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