PREPARE: Preheat oven to 425° and position the oven rack in the center. Remove any extra chicken pieces or parts from the inside of the cavity and discard. Use kitchen shears to trim any access or skin on the chicken.
SEASON THE CHICKEN: In a small bowl, combine 1 ½ teaspoons of salt and ½ teaspoon freshly ground black pepper. Begin to separate the skin from the chicken using your fingers*. Once the entire breast and legs have been loosened, rub the salt and pepper mixture all over between the skin.
STUFF AND OIL THE CHICKEN: Using a paper towel, pat the outside of the skin until it is very dry. Put the onion, lemon, garlic, thyme and rosemary inside the cavity of the chicken. Use twine to tie the legs together and tuck the tips of the wings behind the neck of the chicken. Brush the outside of the skin with the butter or oil.
ROAST THE CHICKEN: Place the chicken into a roasting pan, on the rack breast side up. Roast in the prepared oven for 30 minutes. Use a basting brush to brush the skin with additional juices and reduce the temperature to 325 ̊F and lower the oven rack to 6 inches from the bottom of the oven. Return the chicken to the oven and continue to cook for an additional 40-55 minutes or until an instant read thermometer reads 155 ̊F when inserted into the thickest part of the thigh.
LET THE CHICKEN REST: Remove the chicken from the oven and tent it with foil. Allow it to rest for an additional 10-20 minutes or until the thermometer reads 165 ̊F.
Nutrition will vary depending on which cut of meat your are eating and if you eat the skin