Directions
Preheat the oven to 425°F (220°C).
Arrange the sliced onion in a roasting pan and drizzle with olive oil. Add mastic and fresh herbs if using.
Pat the chicken dry and place it on top of the onions.
Season the cavity with salt, pepper, and cardamom. Stuff with the lemon quarters and herbs, if using.
Loosen the skin over the breast and tuck the butter pieces underneath.
Brush the outside of the chicken with the melted butter and season generously with salt and pepper.
Tie the legs together with kitchen twine or secure with toothpicks.
Roast breast-side up for 1 hour, then carefully turn the chicken and roast for 30 minutes more, or until fully cooked.
Remove from the oven, cover loosely with foil, and let rest for 15 minutes before carving.
Serve with croutons.
