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1
Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper.
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2
Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin.
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3
Let stand at room temperature 30 minutes before roasting.
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4
Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl.
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5
Gently slide your fingers under the chicken skin on the breasts and legs to loosen it.
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6
Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon.
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7
Smooth the skin to distribute the butter.
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8
Repeat with the remaining butter.
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9
Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside.
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10
Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity.
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11
Tie the legs together with twine.
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12
Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes.
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13
Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan.
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14
Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
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15
Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
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16
Photograph by Anna Williams
