# What You Need:
→ Herb Butter
01 - 100 g (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 - ½ preserved lemon, rind only, finely chopped
07 - ½ tsp sea salt
08 - ¼ tsp freshly ground black pepper
→ Chicken
09 - 1 whole chicken (1.5–1.8 kg / 3.5–4 lbs), 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 - ½ tsp freshly ground black pepper
16 - Fresh herb sprigs (thyme, rosemary, parsley) for stuffing
→ Roasting Pan
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 - 125 ml (½ cup) dry white wine or chicken broth
# How-to Steps:
01 - Preheat the oven to 220°C (425°F).
02 - In a bowl, combine all herb butter ingredients and mix until well blended.
03 - Gently loosen the skin over the chicken breasts and thighs with your fingers. Spread two-thirds of the herb butter under the skin, massaging it over the meat. Rub the remaining butter over the outside of the chicken.
04 - Stuff the chicken cavity with preserved lemon quarters, onion, halved lemon, and herb sprigs.
05 - Tie the legs together with kitchen twine and tuck the wings underneath the bird.
06 - Place carrots, celery, and onion in the base of a roasting pan to create a bed. Pour in the wine or broth. Set the chicken breast-side up on top of the vegetables.
07 - Drizzle olive oil over the chicken and season with salt and pepper.
08 - Roast for 20 minutes, then reduce the oven temperature to 180°C (350°F) and continue roasting for 1 hour, basting occasionally with pan juices, until an instant-read thermometer inserted into the thickest part reads 75°C (165°F).
09 - Remove the chicken from the oven, tent loosely with foil, and let rest for 15 minutes before carving. Serve with pan juices and roasted vegetables.
