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Preheat the oven to 425°F. Pat chicken dry. Rub with oil and sprinkle with herbs, salt and pepper on all sides and inside. Place on a roasting rack in a roasting pan, breast side up. Place onion quarters inside the cavity. Tie legs together with kitchen twine to help the chicken keep its shape and cook more evenly. Roast 25 to 30 minutes. Remove from the oven and baste with juices in the pan. Return to oven, reduce the oven temperature to 375°F and roast another 30 to 40 minutes, basting once or twice, until juices run clear when a knife is pierced into thigh or a meat thermometer reaches 165°F. Cover and let rest 5 minutes before carving.