# What You'll Need:
→ 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 (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 - Fresh herb sprigs (thyme, rosemary, parsley) for stuffing
→ Roasting base and liquid
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 chicken broth
# How to Make It:
01 - Set the oven to 425°F and position a rack in the center.
02 - In a small mixing 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 using your fingers, creating pockets; spread about two-thirds of the herb butter beneath the skin, massaging it evenly over the meat.
04 - Rub the remaining butter over the outside of the bird; place preserved lemon quarters, quartered onion, halved lemon and herb sprigs into the cavity.
05 - Tie the legs together with kitchen twine and tuck the wing tips underneath to ensure even cooking.
06 - Spread carrots, celery and onion in the base of a roasting pan to form a rack; pour 1/2 cup white wine or broth over the vegetables and set the chicken on top, breast-side up.
07 - Drizzle 2 tablespoons olive oil over the chicken and season evenly with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper.
08 - Roast at 425°F for 20 minutes, then reduce the oven 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 registers 165°F.
09 - Remove the bird from the oven, tent loosely with foil and rest for 15 minutes before carving; serve with the pan juices and roasted vegetables.
