Let the chicken sit on the counter for 20 to 30 minutes.

Preheat your oven to 425 degrees F and position the rack in lower third.

Make the lemon garlic herb butter by mixing melted butter with minced garlic, rosemary, thyme, zest, Kosher salt, and black pepper.

Pat the chicken dry and season under the skin with the prepared butter.

Stuff the cavity with quartered lemon, onion, garlic, rosemary, and thyme.

Tie chicken legs and tuck wings under the back.

Prepare the vegetable bed in a roasting pan with remaining onions, garlic, lemon, and herbs, and place the chicken on top.

Rub the remaining butter on the chicken skin and season the exterior.

Add chicken broth or water to the bottom of the pan to prevent burning.

Roast for 90 minutes, replenishing liquid as needed. The chicken is done when internal temperature reaches 165 degrees F.

Let the chicken rest for 15 minutes before carving.