Preheat oven to 425 degrees
Make sure rack is in the lower third of the oven.


1 4-5 lb whole chicken (room temperature)
2 Tbsp. butter (softened)
5-6 garlic cloves, 2 minced
1 Tsp rosemary, plus 2 or 3 sprigs
1 Tsp. thyme, plus 2 or 3 sprigs
½ Tsp. lemon Zest
Salt and pepper to taste
1 lg onion, cut into 6 or 8 wedges
1 lg lemon cut inot 4-6 wedges
1c. chicken broth

In a bowl mix the butter with the minced garlic, loose herbs and lemon zest.

Pat the chicken dry, rub half of the herb butter under the skin (using a teaspoon to lift the skin away from the meat works well), and the rest over the chicken; season with salt and pepper.
Place the chicken in a roasting pan, breast side up, add the chicken broth to the pan and scatter in the garlic cloves, herb sprigs, onion and lemon.
Roast for 30 min or, until the breast is firm and beginning to show brown in spots. Using tongs, turn the chicken over, (breast is now down) and roast for another 20 min or until the skin is lightly browned.
Take the tongs again and turn the chicken breast side up, roast for an additional 20 min, or until the internal temperature in the inner thigh registers 180 degrees.