season the cavity of the chicken with ½ of the salt, pepper, and garlic salt
chop the onion into large dice
slice half of the lemon (saving the slices for later)
squeeze the unsliced half of lemon into the chicken cavity, then place the lemon into the chicken cavity
add the cut onion into the chicken cavity
preheat the oven to350℉
chop the herbs and mix together
in a small pan melt the butter and remove from heat
add the olive oil and herbs to the butter
pour the butter, olive oil and herb mixture onto the chicken making sure to coat it well
season the chicken with the remaining salt ,pepper, and garlic salt
place the lemon slices onto the chicken breasts
place the chicken into the oven to roast, basting occasionally with the pan juices
after 2 hours use the kitchen probe thermometer to take a temperature at the thigh joint of the chicken
once the temperature reads 165℉ the chicken is done, remove it from the oven and let it rest for 10 minutes
if the temperature does not read 165℉ then return it to the oven for the remaining 25-30 minutes or until the thermometer reads 165℉
