Preheat your oven to 450°F. Pat the chicken completely dry with paper towels inside and out—this step's non-negotiable for crispy skin. Place it breast-side up in a roasting pan and let it sit at room temperature for 15 minutes while the oven heats.

Mix the minced garlic, zest from both lemons, rosemary, thyme, salt, and pepper in a small bowl. Rub this mixture all over the chicken's exterior, getting under the skin on the breasts if you can. Stuff the cavity with lemon slices, onion quarters, and fresh parsley.

Drizzle olive oil over the chicken and dot with butter. You'll hear it sizzle the moment it hits the hot pan—that's your signal the oven's ready. Roast at 450°F for 15 minutes to sear the skin and lock in moisture.

After 15 minutes, drop the oven temperature to 375°F and continue roasting for 45 minutes. This is where the real cooking happens. The lower heat prevents the skin from burning while the meat cooks through evenly.

At the 45-minute mark, carefully flip the chicken so the breast faces down. This flip prevents the breast meat from drying out while the thighs finish cooking. Roast for another 30 minutes until the thighs reach an internal temperature of 165°F at the thickest part.

When your kitchen smells like warm butter, caramelized lemon, and toasted herbs—that's your signal it's almost done. Check the internal temperature with a meat thermometer in the thigh without touching bone. The skin should be deep golden and crispy all over.

Remove from the oven and let the chicken rest for 10 minutes before carving. Don't skip this step—it lets the juices redistribute throughout the meat. I always tent it loosely with foil to keep it warm while resting.