Herb Butter Roasted Chicken

Pat the whole chicken completely dry with paper towels.

In a small bowl, combine the softened butter, dried parsley, paprika, dried thyme, salt, pepper, and lemon zest. Mix until a smooth paste forms.

Season the inside cavity of the chicken with additional salt and pepper.

Stuff the cavity with the halved lemon, half onion, and garlic cloves.

Carefully loosen the skin from the chicken breast and thighs. Rub about half of the herb butter mixture directly onto the meat underneath the skin.

Spread the remaining herb butter all over the outside of the chicken, covering it completely.

Truss the chicken legs together using kitchen twine.

Place the chicken in a roasting pan and bake at 425°F (220°C) until golden brown and cooked through, with an internal temperature of 165°F (74°C) in the thickest part of the thigh, about 75-90 minutes.

Periodically baste the chicken with the pan drippings while it roasts.

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. Reserve the pan drippings for the gravy.

To make the gravy, pour the reserved chicken drippings into a saucepan. Add the brown gravy mix packet and water.

Whisk the gravy mixture over medium heat, bring to a simmer, and cook until it thickens to your desired consistency.

Serve the carved chicken over mashed potatoes, pour the gravy over the top, and garnish with fresh chopped parsley.