Prep the chicken: Pat the chicken dry with paper towels, inside and out. Dry skin is key for crispiness. Let it sit at room temperature for 20–30 minutes while you prep the herb butter.

Make the garlic-herb butter: In a small bowl, mix softened butter, olive oil, garlic, rosemary, thyme, parsley, onion powder, smoked paprika, 1.5 teaspoons salt, and 1 teaspoon black pepper. It should form a thick paste.

Season under and over the skin: Gently loosen the skin over the breasts with your fingers. Rub about one-third of the herb butter under the skin on both sides. Rub the rest over the entire chicken, including the legs and back.

Stuff for aroma: Place the lemon halves and onion quarters into the cavity. This adds moisture and a bright flavor.

Truss or tuck: Tie the legs together with kitchen twine, or simply tuck the wings under the body to prevent burning.

Optional veggie bed: If using low-carb veggies, toss them with a little olive oil, salt, and pepper. Spread them in a roasting pan or oven-safe skillet to create a bed for the chicken.

Roast: Preheat your oven to 425°F (220°C). Place the chicken breast-side up on the veggies or a rack in a roasting pan. Roast for 50–65 minutes, depending on size.

Check doneness: The thickest part of the thigh should read 165°F (74°C) on an instant-read thermometer. Juices should run clear, not pink.

Rest before carving: Let the chicken rest for 10–15 minutes to keep the meat juicy. Squeeze the roasted lemon over the top and sprinkle with fresh parsley.

Carve and serve: Slice the breasts, remove the legs and thighs, and serve with the pan-roasted veggies or a crisp green salad.