There’s nothing wrong with a roast chicken seasoned with just salt and pepper, but sometimes you want more. Many recipes instruct you to stick lemon halves, garlic, and herbs in the bird’s cavity. That’ll make your kitchen smell awfully nice, but we’ve found it does little to flavor the meat. You’re much better off rubbing a spice or herb mixture, a flavored butter, or a paste under and over the skin before roasting the chicken. Here are two of our favorite combinations.
Combine 2 teaspoons minced rosemary, 2 minced garlic cloves, 1/8 teaspoon table salt, black pepper to taste, and 1 tablespoon olive oil.
Combine 4 tablespoons softened unsalted butter, 1/8 teaspoon table salt, black pepper to taste, and 2 tablespoons minced fresh herbs (such as basil, tarragon, parsley, thyme, or cilantro).
Source: Cook’s Country