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1
Preheat the oven to 425u00b0 and position a rack in lower third of the oven.
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2
In a small bowl, mix the butter with the minced garlic, minced herbs, lemon zest and season with salt and pepper.
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3
Rinse chicken and pat dry with paper towels.
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4
Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
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5
Set the chicken breast-side-up on a rack in a roasting pan.
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6
Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water to the pan.
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7
Roast for 30 minutes, until the breast is firm and just beginning to brown in spots.
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8
Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
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9
Using tongs, turn the chicken breast-side-up.
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10
Add another 1/2 cup of water.
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11
Roast for about 20 minutes longer, or until an instant-read thermometer inserted in the inner thigh registers 175u00b0 to 180u00b0.
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12
Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board.
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13
Remove the rack from the pan and spoon off the fat.
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14
Set the pan over high heat.
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15
Add the stock and cook, scraping up any browned bits.
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16
Press the lemon to release the juices.
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17
Carve chicken and serve with pan juices.
