Preheat oven or BBQ to 180ºC.
Pat the chicken dry with paper towel ensuring the cavity is dried also.
Coat the onion and garlic with some Ginger Oil.
Place the butter into the bowl of am electric mixer or food processor and beat until pale and fluffy.
Add 1/4 cup of the chopped parsley, 1 tablespoon thyme, rosemary, salt and pepper. Mix well to combine herbs through the butter.
Insert your fingers under the skin that covers the breast, gradually easing the skin away without tearing.
Add pieces of the herbed butter under the skin until it covers most of the breast. Pull the skin gently forward so that all the meat is covered.
Stuff the onion, garlic, lemon and remaining herbs into the cavity of the chicken. Tie the legs together with the parsons nose as firmly as possible. Place the chicken into a baking tray.
Rub the whole chicken with Ginger Oil and massage in.
Roast the chicken for 1 1/4 to 1 3/4 hours. Every 20 minutes take the chicken out of the oven and baste with the buttery juices in the roasting tray.
The chicken is cooked when a thermometer reaches 72ºC or the juices run clear. Leave the chicken rest for 15 minutes before carving.