Preheat oven to 425.

Remove giblets from chicken, discard. Rinse chicken inside and out with cold water, pat dry with paper towels and place on a rack in a roasting pan.

Rub softened butter all over chicken skin. Squeeze one quarter of the lemon over the chicken and season with salt and pepper.

Place onion, lemon wedges, garlic and parsley inside chicken cavity.

Roast at 425 for 30 minutes, reduce heat to 350 and continue to roast until temperature at the thigh is 165 degrees (or pop up timer pops), about 1-½ hours.

Allow to rest 10 minutes prior to carving.