Instructions

1. Preheat oven to 415F
2. Sit butter out in a bowl and allow to soften for 20-25 minutes.
3. Remove thyme and rosemary leaves from stems from stems.  Mince parsley and shallot.  If you don't want to buy fresh herbs you can use 2 tbsp dried thyme, dried rosemary, and dried parsley  as a replacement.
4. Once butter is soft enough to where you can mix it with a small spatula slowly mix in all of the ingredients.
5. Heavily salt and pepper the cavity of the chicken.
6. Truss (or tie) the bird.  If you don't know how to truss a chicken don't fret!  There's a very good video here that will show you how.
7. Fill the cavity of the chicken with the lemon and onion quarters and the thyme and rosemary.  You'll probably only need to use one of each of the of the lemon and onion quarters; you don't want to overstuff the bird.  I throw the rest of the onion and lemon around the chicken to help create a good basting liquid.
8. Using about half of herb butter generously lather the chicken.  You really can't have too much seasoning when it comes to chicken.
9. Using amen over proof dish place the bird into the oven and cook for 1 hr and 15 minutes.  Basting the chicken every 20 minutes.