Ingredients:

  • 1 whole roasting chicken (approx. 4 lbs / 1.8 kg)
  • 2 tsp (12g) Kosher salt
  • 1 tsp (2g) freshly cracked black pepper
  • 1/2 cup (115g) unsalted butter, softened
  • 2 tbsp (4g) fresh rosemary, finely minced
  • 2 tbsp (4g) fresh thyme leaves
  • 1 tbsp (2g) fresh sage, minced
  • 3 cloves garlic, grated or finely minced
  • 1 medium lemon, zested
  • 1 large yellow onion, quartered
  • 2 large carrots, cut into 2-inch chunks
  • 2 stalks celery, cut into 2-inch chunks
  • 1 head of garlic, sliced crosswise
  • 1/2 cup (120ml) dry white wine

Instructions:

  1. Pat the chicken extremely dry with paper towels. Rub the salt and pepper over every inch of the skin and inside the cavity. Place the bird on a wire rack over a sheet pan and leave it uncovered in the fridge for at least 12 hours (up to 24) to ensure a shattering crust.
  2. Preheat your oven to 425°F (220°C). Mix the softened butter with the rosemary, thyme, sage, minced garlic, and lemon zest in a small bowl.
  3. Using your fingers, gently loosen the skin over the breast and thighs, then slide the herb butter underneath, spreading it evenly. Rub the remaining butter over the exterior. Stuff the lemon.