Preheat oven to 450℉.

Place the butter in a microwave-safe container and heat for about 1 minute in the microwave, until melted.

Add the Italian Seasoning, salt, pepper and minced garlic to the melted butter. Set aside.

Remove 4 cloves of garlic from the head, peel and mince. Cut the top off of the rest of the head of garlic and place in the dutch oven.

Peel and cut the onion into quarters or eighths, then add to the bottom of the Dutch oven. Set aside.

Use a spoon to separate the skin from the breast of the chicken from the flesh by inserting in between and moving the spoon around (as shown).

Place half of the melted butter mixture between the skin and meat of the chicken breasts, spreading around to coat the inside as best you can.

Place the chicken in the Dutch oven, over the garlic and onion. Pour the remaining butter mixture over the chicken and use your hands or a pastry brush to ensure the butter mixture covers the majority of the chicken. (You can add additional olive oil or melted butter, as needed.)

Pour ½ cup of water into the bottom of the Dutch oven.

Place the cover on the dutch oven and place in the preheated oven.

Roast, covered, for 35 minutes, then remove the lid and continue to roast for 15-25 minutes, until an inserted meat thermometer reads 165℉.

(Add more olive oil to coat the chicken if it appears dry or is browning too quickly.)

Allow the chicken to rest for 10 minutes after removing it from the oven.