# What to Use:
→ Herb butter
01 - Unsalted butter — 7 tbsp, softened
02 - Fresh parsley — 2 tbsp, finely chopped
03 - Fresh thyme leaves — 1 tbsp, chopped
04 - Fresh rosemary — 1 tbsp, chopped
05 - Garlic — 2 cloves, minced
06 - Preserved lemon rind — 1/2 lemon, finely chopped
07 - Sea salt — 1/2 tsp
08 - Freshly ground black pepper — 1/4 tsp
→ Poultry
09 - Whole chicken — 1 (approximately 3.5–4 lb), giblets removed and patted dry
10 - Preserved lemon — 1, quartered (for cavity)
11 - Small onion — 1, quartered (for cavity)
12 - Small lemon — 1, halved (for cavity)
13 - Olive oil — 2 tbsp
14 - Sea salt — 1 tsp
15 - Freshly ground black pepper — 1/2 tsp
16 - Fresh herb sprigs (thyme, rosemary, parsley) — a few, for stuffing
→ Roasting base
17 - Carrots — 2, peeled and cut into large chunks
18 - Celery stalks — 2, cut into large chunks
19 - Small onion — 1, cut into wedges
20 - Dry white wine or chicken broth — 1/2 cup
# How to Prepare:
01 - Set the oven to 425°F and position a rack in the lower third to accommodate the bird.
02 - In a small bowl combine softened butter, chopped parsley, thyme, rosemary, minced garlic, preserved lemon rind, sea salt and black pepper until homogenous.
03 - Gently separate the skin from the breast and thigh meat with your fingers, creating pockets. Spread about two-thirds of the herb butter evenly under the skin, massaging it directly onto the meat; reserve the remainder to rub over the exterior.
04 - Fill the cavity with reserved preserved lemon quarters, quartered onion, halved lemon and herb sprigs. Tie the legs together with kitchen twine and tuck the wing tips underneath the bird to ensure even roasting.
05 - Arrange carrots, celery and onion in the base of a roasting pan to form a rack. Pour the white wine or chicken broth over the vegetables and set the chicken breast-side up on top.
06 - Rub the exterior of the chicken with the remaining herb butter and drizzle with olive oil; season evenly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.
07 - Place the pan in the preheated oven and roast at 425°F for 20 minutes to begin browning 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 reads 165°F.
09 - Remove the bird from the oven, tent loosely with foil and allow to rest for 15 minutes to redistribute juices. Carve and serve with the roasted vegetables and pan juices.
