Golden, crackling skin gives way to juicy, herb-scented meat in this whole roasted chicken, rubbed inside and out with a bright paste of fresh rosemary, thyme, and parsley. Minced garlic and lemon zest work their way under the skin for deep flavor in every bite, while an onion and lemon halves tucked into the cavity perfume the bird as it roasts. The two-stage oven method — a hot blast followed by a gentler finish — is what delivers that crisp, deeply golden exterior without drying out the breast meat. A short rest before carving keeps every slice juicy, and a squeeze of the roasted lemon over the platter adds a final punch of brightness. Built on olive oil, fresh herbs, garlic, and citrus, this is exactly the kind of simple, produce-forward, herb-driven main that fits naturally into a Mediterranean way of cooking. It's a satisfying centerpiece for a weeknight dinner or a Sunday table, and one you'll want to put on repeat.
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Heat the oven to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels — the drier the skin, the crisper it will roast.
In a small bowl, combine the softened butter, olive oil, lemon zest, minced garlic, rosemary, thyme leaves, parsley, salt, and pepper, stirring until a uniform paste forms.
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