Preheat the oven to 180°.

Place the chicken breast side-down in a high-sided roasting dish - go for tightly-fitting if you are not roasting vegetables alongside, but if you are, the smallest that can fit your chook and your veges.

Stuff the cavity (ewwwww) with the 2 onion halves, the lemon halves, and the garlic cloves.

Put half the fresh herbs in the cavity as well.

Rub the chicken with the softened butter, season well, then drizzle with olive oil, and place the remaining fresh herbs on top.

Roast for 1 1/2 hours, until the juices by where the leg joins the body run clear.

Once cooked, remove from oven, and rest for 15 minutes on wooden board, tented with foil.

Carve, and serve with gravy.

We usually have this either of two ways - with roast potatoes, pumpkin, kumara, parsnip, served with gravy & green beans or broccoli OR with rolls, slaw, and gravy. Sometimes, in the summer, it is served with a green salad, new potatoes, and aioli. Served with rolls and slaw, it is easily simpler and faster than any fast food you can imagine, as long as you have the time to put the chicken in the oven.