Preheat your oven to 350F (180C). First make the herb butter. In a small bowl put the butter, lemon zest, garlic, rosemary, parsley, onion powder, and chicken flavor all together. Mash it all together with a fork and mix well. Rinse and dry the chicken by patting it with kitchen paper. Sprinkle salt and black pepper evenly throughout the whole chicken. Rub the herb butter mixture over chicken and under skin all around the chicken.
In a large roasting pan put in the vegetables, onion, salt, pepper and olive oil. Toss it to coat everything. Tie the chicken legs together with butchers twine then place the chicken breast side up on a rack on top of the vegetable mixture.
Spray the chicken with oil and bake the chicken in the oven for 1 1/2-2 hours and make sure it is thoroughly cooked. After baking, place it on a cooling grid and cover it with aluminum foil for 10-15 minutes. Note: You can already remove the vegetables 30 minutes before the chicken is fully cooked.
Serve the warm chicken with white rice, couscous or potatoe. Enjoy!
