Roasted Garlic and Herb Half Chicken

6 lb - whole chicken, skin-on, and giblets removed
3 tbsp - cooking oil (i.e. EVOO, canola, or avocado)
2 tbsp - kosher salt
1 tsp - ground black pepper
1 tsp - paprika
2 tbsp - onion powder
2 tbsp - garlic powder
1 each - medium yellow onion, sliced
5 cloves - fresh garlic
1 each - lemon, sliced

Garlic Herb Butter

½ cup - salted butter, softened
2 tbsp - fresh garlic, minced
1 tsp - fresh rosemary, chopped
1 tsp - fresh thyme, chopped
1 tsp - fresh sage, chopped

Preheat the oven to 400°F. Mix the seasonings together in a bowl and set aside. In another small bowl, mix together the ingredients for the garlic herb butter.
Place the whole chicken breast-side down with the wings facing towards you. With a pair of kitchen shears, cut out the backbone along both sides of the spine. With a sharp knife cut the chicken in half making sure to remove the breast bone completely.
Trim any excess fat off of the chicken. Dry the chicken off completely and flip it on its back. Take half of the cooking and rub it into the back of the chicken. Season the back of the chicken well. Press the seasonings into the chicken and under its skin. Then, flip the chicken over.
Rub the other half of the cooking oil into the chicken and season it well. Make sure to season in between all of the parts of the chicken. Press the seasoning into the chicken. Do not rub at all.
Rub the garlic herb butter into the chicken and under its skin making sure that it’s fully coated. Lay the onion and lemon slices in the bottom of the pan to create a bed for the chicken.
Lay the chicken in the cast-iron skillet or roasting pan breast-side up with the wingtips of the chicken tucked in. Roast in the oven for 1 hour and 15 minutes, or until the dark meat of the chicken reaches 165°F internally. After 45 minutes have passed, begin to baste the chicken every 8 - 10 minutes until it's golden brown.
When fully cooked, remove the chicken from the oven and allow it to rest for 5 minutes. Slice the chicken as you desire. 

Source: Be Greedy Eats