# What you need:
→ Herb butter
01 - 7 tablespoons unsalted butter, softened
02 - 2 tablespoons fresh parsley, finely chopped
03 - 1 tablespoon fresh thyme leaves, chopped
04 - 1 tablespoon fresh rosemary, chopped
05 - 2 garlic cloves, minced
06 - 1/2 preserved lemon, rind only, finely chopped
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon 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 - Fresh herb sprigs (thyme, rosemary, parsley) for stuffing
14 - 1 teaspoon sea salt
15 - 1/2 teaspoon freshly ground black pepper
16 - 2 tablespoons olive oil
→ 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
# Steps to follow:
01 - Set oven to 425°F and position a rack in the center.
02 - Combine softened butter, parsley, thyme, rosemary, minced garlic, chopped preserved lemon rind, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper in a small bowl and mix until homogenous.
03 - Gently separate the skin from the breast and thigh meat with your fingers, working carefully to create pockets; press about two-thirds of the herb butter underneath the skin and massage to evenly coat the meat.
04 - Rub the remaining herb butter over the outside of the bird. Stuff the cavity with preserved lemon quarters, quartered onion, halved lemon and herb sprigs.
05 - Tie the legs together with kitchen twine and tuck the wing tips beneath the body to ensure even cooking.
06 - Arrange carrots, celery and onion in the base of a roasting pan to form a rack, pour in 1/2 cup of white wine or chicken broth, then set the chicken breast-side up on top of the vegetables.
07 - Drizzle 2 tablespoons olive oil over the chicken and season the exterior with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper.
08 - Roast at 425°F for 20 minutes to develop color. Reduce the oven temperature to 350°F and continue roasting for approximately 60 minutes more, basting occasionally with pan juices, 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.
