In a small bowl, combine room temperature butter, salt, pepper, thyme, rosemary, lemon zest,and minced garlic. Mix until well incorporated.

Gently separate the skin of the chicken from the meat, being careful not to rip or fully detach. I like to take off any jewelry while doing this step.

Rub half of the garlic compound butter under the skin and the remaining half on top of the skin.

Place chicken on a bed of onions and lemon. I don't bother peeling the onions, as the onion skins give a nice color to the chicken sauce.

Place in oven, uncovered, and bake from 45-55 minutes, or until the internal temperature of the chicken reaches 165 degrees.

PAN GRAVY: When chicken is done cooking, place on a cutting board to the side. Use a spoon or turkey baster to remove the drippings from the pan and pour into a glass measuring cup.

The fat/butter will rise to the top. Because we are only cooking with one chicken breast, there will not be much juice. Pour entire measuring cup of drippings into a shallow pan. Add 2 tablespoons of flour and whisk together to create a roux.

Slowly add in additional chicken stock while whisking continuously.

Taste sauce and adjust flavor as needed with chicken bouillon.