# Components:
→ 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
→ Chicken
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 extra-virgin olive oil
14 - 1 tsp sea salt
15 - 1/2 tsp freshly ground black pepper
16 - Fresh herb sprigs (thyme, rosemary, parsley) for stuffing
→ Roasting Pan
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
# Method:
01 - Set oven rack to lower-middle position and preheat to 425°F.
02 - In a small mixing bowl, combine softened butter, chopped parsley, thyme, rosemary, minced garlic, preserved lemon rind, sea salt and black pepper until evenly blended and smooth.
03 - Gently slide your fingers between the skin and meat over the breasts and thighs to create pockets; spread about two-thirds of the herb butter under the skin, massaging it over the meat, and rub the remaining butter over the exterior of the bird.
04 - Fill the cavity with quartered preserved lemon, quartered onion, halved lemon and a few herb sprigs to perfume the interior during roasting.
05 - Tie the legs together with kitchen twine and tuck the wing tips beneath the body to promote even cooking.
06 - Scatter carrots, celery and onion in the base of a roasting pan to form a rack; pour in the white wine or chicken broth and set the chicken breast-side up on top of the vegetables.
07 - Drizzle the chicken with olive oil and season evenly with the remaining sea salt and black pepper.
08 - Roast at 425°F for 20 minutes to begin browning, then reduce oven temperature to 350°F and continue roasting for approximately 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 rest for 15 minutes to allow juices to redistribute.
10 - Carve the chicken, arrange with the roasted vegetables, and serve with pan juices spooned over slices.
