# What You'll Need:
→ Herb butter
01 - Unsalted butter, softened — 7 tablespoons
02 - Fresh parsley, finely chopped — 2 tablespoons
03 - Fresh thyme leaves, chopped — 1 tablespoon
04 - Fresh rosemary, chopped — 1 tablespoon
05 - Garlic, minced — 2 cloves
06 - Preserved lemon rind, finely chopped — 1/2 preserved lemon
07 - Sea salt — 1/2 teaspoon
08 - Freshly ground black pepper — 1/4 teaspoon
→ Poultry and aromatics
09 - Whole chicken, giblets removed and patted dry — 3.5–4.0 lb
10 - Preserved lemon, quartered — 1 preserved lemon
11 - Small onion, quartered — 1 small onion
12 - Small lemon, halved — 1 small lemon
13 - Olive oil — 2 tablespoons
14 - Sea salt — 1 teaspoon
15 - Freshly ground black pepper — 1/2 teaspoon
16 - Fresh herb sprigs (thyme, rosemary, parsley) for stuffing — a few sprigs
→ Roasting vegetables and liquid
17 - Carrots, peeled and cut into large chunks — 2 carrots
18 - Celery stalks, cut into large chunks — 2 stalks
19 - Small onion, cut into wedges — 1 small onion
20 - Dry white wine or low-sodium chicken broth — 1/2 cup
# How to Make It:
01 - Set the oven to 425°F and position a rack in the middle.
02 - In a small bowl combine softened butter, parsley, thyme, rosemary, minced garlic, preserved lemon rind, 1/2 teaspoon sea salt and 1/4 teaspoon pepper; mix until uniform.
03 - Using your fingers, gently separate the skin from the breast and thigh meat; spread about two-thirds of the herb butter under the skin, smoothing and massaging it over the meat, then rub the remaining butter over the exterior.
04 - Fill the cavity with quartered preserved lemon, quartered onion, halved lemon and a few herb sprigs to infuse flavor while roasting.
05 - Tie the legs together with kitchen twine and tuck the wing tips underneath to ensure even cooking.
06 - Scatter the carrots, celery and onion in the base of a roasting pan to form a rack for the bird; pour in 1/2 cup wine or broth.
07 - Place the chicken breast-side up on the vegetable bed, drizzle 2 tablespoons olive oil over the skin and season the exterior with 1 teaspoon sea salt and 1/2 teaspoon black pepper.
08 - Roast at 425°F for 20 minutes to begin browning and crisp the skin, basting once with pan juices.
09 - Reduce oven temperature to 350°F and continue roasting for about 60 minutes, basting occasionally, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
10 - Transfer the chicken to a cutting board, tent loosely with foil and let rest for 15 minutes to redistribute juices.
11 - Carve the chicken and serve with the roasted vegetables and pan juices spooned over the meat.
