1-First Steps: Prepping the Chicken Begin by removing the chicken from the fridge 30 minutes before cooking to let it reach room temperature. This helps it cook evenly. Preheat your oven to 220°C/450°F for a standard oven or 200°C/430°F if using a fan setting, and position the shelf in the middle for the best heat flow.

2-Making the Butter Mixture: Next, combine the butter mixture ingredients: 100 g melted unsalted butter, 3 minced garlic cloves, 1 tablespoon finely chopped sage, 2 teaspoons finely chopped rosemary, 1 tablespoon finely chopped parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add juice from 2 lemon wedges to this mix for a zesty kick that brightens the flavors.

3-Seasoning and Roasting: 1. Place the chicken in a roasting pan and loosen the skin on the breast and drumsticks using an upside-down dessert spoon to avoid any tears.
2. Hold the chicken upright and drizzle most of the garlic-herb butter under the skin, then spread the rest on the surface for extra crispiness.
3. Squeeze juice from the remaining 2 lemon wedges over the chicken, and stuff the cavity with those used lemon wedges and 3 rosemary sprigs.
4. Tie the drumsticks with string and tuck the wing tips under for even cooking.
5. Season the chicken all over with salt and pepper to taste.
6. Put the quartered onion and halved garlic bulb in the roasting pan, set the chicken on top, pour 1 cup of dry white wine or low-sodium chicken broth around it, and drizzle with 2 teaspoons of olive oil.
7. Roast for 10 minutes at the initial high heat, then reduce to 180°C/350°F and continue for another 1 hour 15 minutes, or until the internal temperature hits 75°C/165°F and juices run clear.
8. Baste the chicken twice at 30 minutes and 1 hour with the pan juices to keep it moist.
9. Once done, let the chicken rest for 15 minutes uncovered to lock in that crispy skin before serving with the pan juices. Remember to discard the onion but save the cooked garlic for added flavor.