• Preheat oven to 450 degrees farenheit.
• Rinse and pat dry chicken. In a small bowl combine garlic, butter, thyme, rosemary, sage, salt, pepper and lemon zest.
• Place the chicken breast side up in a dutch oven and rub the paste all over the chicken including under the skin. In the cavity place 1/2 the onion and 1/2 a lemon. Scatter remaining onion and lemon around the pot and potatoes if using. You can also add additiontal sprigs of herbs if you prefer. Drizzel balsamic vinegar over the top.
• Cover the pot and place in oven. Turn the temperature down to 375 and roast for 20 minutes per lb or until a thermometer inserted reads 165 degrees farenheit.

Slow-Roasted Chicken

• For slow roasted chicken roast covered at 200 degrees for 8-9 hours or until roast reachces 165 degrees fahrenheit. When roast has reached temperature, remove the lid and raise the oven temperature to 425 degrees fahrenheit and roast for approximately 10 minutds or until skin is crisp.