Prep: 1. Preheat oven to 400 degrees. 2. Zest and juice lemon. Slice onion and peel garlic. Make: 1. Whisk together 1/4 cup of olive oil, honey, and 1 tablespoon fresh lemon juice. 2. Season the cavity of the chicken with salt and pepper and brush with the olive oil mixture. Loosely stuff the cavity with half of the herbs, lemon zest, whole garlic cloves, and a few slices of the onion. Season the outside of the chicken with salt and pepper (rub with olive oil if desired). 3. Line the bottom of your roasting pan with foil. Toss onions, 2 tablespoons olive oil and remaining herbs and spread on roasting pan. 3. Place the chicken, breast side down, onto onions. Brush half of the basting mixture over the chicken. Cover with foil, poke a few holes in the foil and bake for 30 minutes. 4. Flip the chicken to breast side up and brush with the rest of the olive oil mixture. Re-cover and bake for 30 more minutes. If baking a chicken that is larger than 3 pounds add an additional 20 minutes per pound. 5. Remove foil and bake for another 15 minutes, until the skin is brown and crisp. An instant read meat thermometer should read 165 when stuck in the thickest part of the thigh.
The basic rule of thumb for a whole chicken is 20 minutes per pound + 15 minutes. If roasting a chicken that is more than 3 pounds add the additional time before removing the foil. We like to make Roast Chicken a one-pot meal by toss any veggies or potatoes we want as a side with the onions underneath the chicken and roasting them all together. If doing this give the veggies a stir as you flip the chicken.