# Ingredient List:
→ 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 only, finely chopped
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper
→ Poultry
09 - 1 whole chicken (approx. 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
# Directions:
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 until homogenous.
03 - Gently separate the skin from the breast and thigh meat with your fingers; spread about two-thirds of the herb butter beneath the skin, massaging it evenly over the meat, and reserve the remaining butter to rub over the exterior.
04 - Fill the cavity with preserved lemon quarters, quartered onion, halved lemon and herb sprigs. Tie the legs with kitchen twine and tuck the wing tips beneath the bird to ensure even roasting.
05 - Place carrots, celery and onion in the base of a roasting pan to form a rack; pour in the white wine or broth to provide steam and pan flavor.
06 - Set the chicken breast-side up on the vegetable bed, drizzle with olive oil and season the exterior with the remaining sea salt and black pepper. Rub the reserved herb butter over the skin.
07 - Roast at 425°F for 20 minutes to render fat and begin browning the skin.
08 - Reduce oven temperature to 350°F and roast a further 60 minutes, basting occasionally with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.
09 - Transfer the chicken to a carving board, loosely tent with foil and rest for 15 minutes. Carve and serve with the pan juices and roasted vegetables.
