1-Getting started with this herb roasted chicken: First, preheat your oven to 375 degrees F, and take a moment to remove the giblets from the chicken cavity, rinse it under cold water, and pat it dry. This helps the skin crisp up nicely and sets the stage for even cooking.

2-Next: in a bowl, mix the softened butter with the chopped herbs, salt, pepper, and minced garlic until it forms a smooth paste. Place most of the vegetables onion, carrots, and celery in the bottom of a roasting pan, then set a flat rack over them. Put the chicken on the rack and stuff the cavity with the reserved vegetables, herb stems, and some lemon rind strips; add extra lemon rind around the outside.

3-Tuck the wing tips under the chicken to keep them from burning, and gently separate the skin from the meat around the breast, thighs, and legs. Spread half of the herb butter under the skin and the rest over the outside. Tie the legs together with kitchen twine for even roasting.

4-Insert a meat thermometer into the thickest part of the breast, set it to alarm at 160 degrees F, and roast uncovered for 45 minutes. After that, add 2 cups of water to the pan and continue roasting for about 2 hours total, adding more water if needed to avoid burning. If the chicken browns too fast, cover it loosely with foil. Once it hits 160 degrees F, remove it from the oven, tent with foil, and let it rest for 20 minutes so the temperature rises to 165 degrees F. Then, carve and serve for a meal that’s full of flavor.