While the chicken comes to room temperature (about 30 minutes), prepare your herb butter. Soften the butter and mix it thoroughly with the finely minced garlic, sage, parsley, rosemary, paprika, cayenne pepper, salt, and black pepper until well combined. Squeeze juice from 2 lemon wedges into the herb butter and stir to incorporate. This allows the flavors to meld while you prepare the rest of your ingredients. Preheat your oven to 450°F (220°C). Prepare the onion by cutting it into 1-inch thick wedges, and slice the garlic bulb in half crosswise to expose the cloves. Pat the chicken dry with paper towels once it reaches room temperature.

Gently loosen the skin from the breast and drumsticks by sliding your fingers between the skin and meat, being careful not to tear the skin. This creates pockets for maximum flavor penetration. Distribute most of the herb butter under the loosened skin, working it evenly across the breast and thighs—I like to use my fingers to massage it in for even distribution. Rub the remaining herb butter over the exterior of the chicken. Squeeze the remaining 2 lemon wedges over the bird, then stuff the cavity with the squeezed lemon wedges and the rosemary sprigs. Season the outside generously with additional salt and pepper.

Tie the chicken's legs together using kitchen twine—this promotes even cooking and helps the bird hold its shape. Tuck the wing tips under the body to prevent them from drying out during roasting. Arrange the onion wedges and halved garlic bulb in the bottom of your roasting pan, spreading them out to create a natural rack that allows air to circulate under the chicken. Place the seasoned chicken breast-side up on top of the vegetables.

Pour the dry white wine around the chicken (not over it) and drizzle the olive oil over the chicken's skin. This combination creates steam and flavor while the oil helps the skin crisp and brown. Place the pan in your preheated 450°F oven for exactly 10 minutes to get initial browning and crisping on the skin. After 10 minutes, reduce the oven temperature to 350°F (180°C)—this gentler heat will cook the meat through without burning the exterior.

Continue roasting at 350°F for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh. Baste the chicken with the pan juices at the 30-minute mark and again at the 1-hour mark—this keeps the skin moist and enriches it with the concentrated flavors developing in the pan. The vegetables will caramelize and flavor the liquid, creating an excellent pan sauce.

Once the chicken reaches the target internal temperature, remove it from the oven and transfer it to a cutting board or serving platter. Let it rest for 15 minutes before carving—this allows the juices to redistribute throughout the meat, keeping it moist and tender when you cut into it. Spoon the pan juices with the roasted vegetables and caramelized onions over the chicken as you serve it. The wine and roasted garlic create a naturally rich sauce that needs no additional preparation.