# What You Need:
→ Herb Butter
01 - 7 tbsp unsalted butter, softened
02 - 2 tbsp fresh parsley, finely chopped
03 - 1 tbsp fresh thyme leaves, chopped
04 - 1 tbsp fresh rosemary, chopped
05 - 2 garlic cloves, minced
06 - 1/2 preserved lemon rind, finely chopped
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper
→ Poultry and Aromatics
09 - 1 whole chicken, 3.5–4 lb, giblets removed and patted dry
10 - 1 preserved lemon, quartered
11 - 1 small onion, quartered
12 - 1 small lemon, halved
13 - 2 tbsp olive oil
14 - 1 tsp sea salt
15 - 1/2 tsp freshly ground black pepper
16 - A few sprigs fresh thyme, rosemary and parsley for stuffing
→ Roasting Base
17 - 2 carrots, peeled and cut into large chunks
18 - 2 celery stalks, cut into large chunks
19 - 1 small onion, cut into wedges
20 - 1/2 cup dry white wine or low-sodium chicken broth
# How To Make It:
01 - Preheat the oven to 425°F. Arrange a rack in the center. Pat the chicken thoroughly dry and set aside on a roasting rack or board.
02 - Combine the softened butter, parsley, thyme, rosemary, garlic, preserved lemon rind, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper in a small bowl and mix until homogenous.
03 - Carefully loosen the skin over the breasts and thighs with your fingers without tearing. Spread about two-thirds of the herb butter evenly beneath the skin, massaging it over the meat; reserve the remainder for the exterior.
04 - Fill the cavity with the quartered preserved lemon, quartered onion, halved lemon and herb sprigs. Tie the legs together with kitchen twine and tuck the wing tips under the body to ensure even roasting.
05 - Place the carrots, celery and onion in the base of a roasting pan to form a rack. Pour the white wine or broth over the vegetables. Set the chicken breast-side up on top of the vegetables.
06 - Rub the remaining herb butter over the skin, then drizzle the olive oil over the bird. Season the exterior with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper.
07 - Roast at 425°F for 20 minutes to develop color and crisp the skin. Do not open the oven frequently during this phase.
08 - Lower the oven temperature to 350°F and continue roasting for about 60 minutes more, basting occasionally with pan juices. Roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
09 - Remove the bird from the oven, tent loosely with foil and let rest for 15 minutes to allow juices to redistribute. Carve and serve with the roasted vegetables and pan juices.
