Preheat oven to 425F (220C). Rinse the chicken with cool water, inside and out. Pat it dry with paper towels.

Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. In a small bowl, mash the softened butter with the chopped herbs and lemon zest until combined.

Rub the herbed butter under the skin, as well as all over the outside of the chicken. Season the bird all over with salt and pepper. Stuff the cavity with the lemon , garlic, 1 onion, bay leaf, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape.

Place the sliced onion in the centre of the roasting pan (an edible roasting rack will help colour and flavour the sauce). Place the chicken, breast side up, on top of the onion slices.

In the preheated oven, place the prepared chicken and roast at 425F (220C) for 30 minutes. Reduce heat to 35oF (180C) and continue to cook for approximately 1 hour.

Baste the chicken with the drippings every 15 minutes to brown the skin. Cook time is approximately 1 hour and 30 minutes.

Remove the chicken and place on a platter. Let stand for 10 minutes, so the juices settle back into the meat before carving.

Gravy

Meanwhile, soften the onions from the roasting pan. Tilt the pan so the drippings collect in one corner, skimming off as much fat as possible. Leave the drippings.

Place the roasting pan on the strove over medium heat and take a wooden spoon to scrape up the flavour from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages. Continue stirring to dissolve the flour evenly to prevent lumps. Stir in the white wine, cook for 3-4 minutes, season with salt and pepper.

Serve

Carve the chicken tableside and serve with Spiced Zucchini Wedges & Aioli.