# What You'll Need:
→ Herb butter
01 - Unsalted butter — 7 tablespoons, softened
02 - Fresh parsley — 2 tablespoons, finely chopped
03 - Fresh thyme leaves — 1 tablespoon, chopped
04 - Fresh rosemary — 1 tablespoon, chopped
05 - Garlic — 2 cloves, minced
06 - Preserved lemon (rind only) — 1/2, finely chopped
07 - Sea salt — 1/2 teaspoon
08 - Freshly ground black pepper — 1/4 teaspoon
→ Poultry
09 - Whole chicken — 1 (3.5–4 lb), giblets removed and patted dry
10 - Preserved lemon — 1, quartered
11 - Small onion — 1, quartered
12 - Small lemon — 1, halved
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) — a few for stuffing
→ Roasting vegetables & liquids
17 - Carrots — 2, peeled and cut into large chunks
18 - Celery stalks — 2, cut into large chunks
19 - Small onion — 1, cut into wedges
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 center.
02 - In a small bowl combine softened butter, parsley, thyme, rosemary, minced garlic, chopped preserved lemon rind, sea salt and black pepper; stir until homogeneous.
03 - Gently loosen the skin over the breasts and thighs with your fingers; push approximately two-thirds of the herb butter beneath the skin and massage it evenly over the meat, reserving the remainder to rub over the exterior.
04 - Fill the chicken cavity with the quartered preserved lemon, quartered onion, halved fresh lemon and a few herb sprigs to aromatize during roasting.
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 the 1/2 cup of white wine or chicken broth and set the chicken breast-side up atop the vegetables.
07 - Drizzle the exterior of the chicken with olive oil and rub the remaining herb butter over the skin; season with the teaspoon of sea salt and 1/2 teaspoon black pepper.
08 - Roast at 425°F for 20 minutes to jump-start browning, then reduce oven temperature to 350°F and continue roasting for about 60 minutes more, basting occasionally with pan juices until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.
09 - Remove the bird from the oven, tent loosely with foil and let rest for 15 minutes to redistribute juices; carve and serve with the roasted vegetables and pan juices.
