Remove the chicken from its packaging and pat it completely dry with paper towels. Remove any excess fat or giblets from the cavity.
For the best flavor, gently loosen the skin over the breast and thighs with your fingers without tearing it.
Step 2: Make the buttery marinade
In a small bowl, combine the melted butter, olive oil, minced garlic, honey, lemon juice, paprika, thyme, oregano, salt, black pepper, onion powder, and garlic powder.
Mix until everything is well combined.
Step 3: Season the chicken
Rub some of the butter mixture underneath the chicken skin, especially over the breast.
Then rub the remaining mixture generously over the entire chicken, making sure the legs, wings, and breast are well coated.
Place the onion and lemon halves inside the cavity for extra flavor.
Step 4: Prepare the roasting dish
Place the chicken breast-side up in a roasting pan or deep baking dish.
Pour the chicken broth around the chicken, being careful not to pour it directly over the seasoned skin.
Step 5: Roast
Preheat the oven to 400°F (200°C).
Roast the chicken for approximately 20 minutes per pound, or until the thickest part of the breast reaches 165°F (74°C)and the thigh reaches at least 175°F (80°C).
If the skin becomes too dark before the chicken is cooked through, loosely cover the top with aluminum foil.
Step 6: Baste for extra flavor
Every 25–30 minutes, spoon some of the juices from the bottom of the pan over the chicken.
This helps keep the meat moist while creating a deeply golden, flavorful exterior.
Step 7: Rest the chicken
Once fully cooked, remove the chicken from the oven and loosely cover it with foil.
Let it rest for 15–20 minutes before carving. This allows the juices to redistribute and keeps the meat tender.
Step 8: Make the pan sauce
Pour the flavorful juices from the roasting pan into a small saucepan.
Simmer for several minutes until slightly reduced. Taste and adjust the seasoning with a little salt, pepper, or lemon juice if needed.
For an extra creamy sauce, whisk in a small piece of butter at the end.
Step 9: Serve
Carve the chicken and arrange it on a serving platter.
Spoon the warm pan sauce over the pieces and sprinkle with fresh parsley.
Serve with roasted potatoes, vegetables, rice, or a fresh salad.
The result is tender, juicy chicken with crispy golden skin and a rich, savory sauce that makes every bite irresistible.
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