# What You'll 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, finely chopped
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
→ Poultry
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 tablespoons olive oil
14 - 1 teaspoon sea salt
15 - 1/2 teaspoon 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 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, salt and pepper until evenly blended.
03 - Using your fingers, gently loosen the skin over the breasts and thighs without tearing; spread about two-thirds of the herb butter under the skin, massaging it evenly over the meat.
04 - Rub the remaining herb butter over the outside of the bird to coat the skin.
05 - Stuff the cavity with the reserved preserved lemon quarters, quartered onion, halved lemon and herb sprigs. Tie the legs together with kitchen twine and tuck the wing tips under the body.
06 - Arrange carrots, celery and onion in the base of a roasting pan to form a rack and pour in the wine or broth. Place the chicken breast-side up on top of the vegetables.
07 - Drizzle the chicken with 2 tablespoons olive oil and season evenly with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper.
08 - Roast at 425°F for 20 minutes to begin 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 before carving. Serve with the pan juices and the roasted vegetables.
