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Pat chicken dry and place it breast-side up on a wire rack set in a large rimmed baking sheet. Let stand at room temperature for 30 minutes.
Preheat oven to 425°F. Loosen and lift skin from breasts, thighs and legs with fingers. (Do not totally detach skin.) Stir together butter, salt and pepper. Spread evenly underneath loosened skin. Carefully replace skin. Place lemon, onion and garlic in the cavity, and tie legs together with kitchen twine.
Roast in preheated oven until a thermometer inserted in the thickest portion of the breast registers 165°F, 60 to 70 minutes. Let rest 20 minutes before carving. Discard skin, lemon, onion and garlic.