# What You 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, 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 bed and braising 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
# Directions:
01 - Preheat the oven to 425°F.
02 - Combine softened butter, parsley, thyme, rosemary, minced garlic, chopped preserved lemon rind, sea salt and black pepper in a small bowl; mix until homogenous.
03 - Gently loosen the skin over the breasts and thighs with your fingers, then massage about two-thirds of the herb butter directly onto the meat under the skin; 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 under the bird.
05 - Arrange carrots, celery and onion in the base of a roasting pan to form a rack, pour in the white wine or chicken broth, and set the chicken breast-side up on the vegetables.
06 - Rub the remaining herb butter evenly over the outside of the chicken, drizzle with olive oil and season all over with sea salt and freshly ground black pepper.
07 - Roast uncovered at 425°F for 20 minutes to promote browning and crisp the skin.
08 - Lower 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 let rest for 15 minutes to allow juices to redistribute; carve and serve with pan juices and roasted vegetables.
