Chicken Roast by Tahir Chaudhary

Ingredients
1 whole roasting chicken
2 tsp unsalted butter, softened
1tsp rosemary
1 1/2 tsp thyme
1 tsp chili
1 tsp ground coriander
2 tbsp oil
1 tsp salt
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
1 onion, peeled and sliced
1 lemon
Method:
Preheat oven to 250
Starting from the neck , loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine butter and ingredients in a small bowl. Rub mixture under loosened skin, over flesh; rub over top of skin. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack; place rack in roasting pan. Place onions and lemon in cavity of chicken.
Bake at 250 for 45 minutes. Increase oven temperature to 280° bake at for 15 minutes . Remove chicken from pan let stand 10 minutes.