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

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

Combine melted butter with minced garlic, chopped rosemary, thyme leaves, lemon zest, Kosher salt, and black pepper. Set aside.

Pat the chicken dry, then season under the skin with half of the prepared butter.

Stuff the cavity with 1 quartered lemon, 1 quartered onion, 1 halved head of garlic, and herb sprigs.

Tie chicken legs and tuck wings under the back.

Arrange remaining onions, garlic, lemons, and herbs in a roasting pan. Place the chicken on top.

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

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

Roast for 1 hour and 30 minutes or until the internal temperature reaches 165 degrees F. Rest for 15 minutes before carving.