1-Getting ready to roast your chicken: Begin by removing the giblets from the chicken cavity, then rinse it with cold water and pat it dry. This helps the skin get nice and crispy later on.

2-Next: mix the softened butter with the chopped herbs, salt, pepper, and minced garlic in a bowl. Preheat your oven to 375°F (190°C) to ensure even cooking. Place most of the vegetables at the bottom of a roasting pan and set a flat rack over them, saving some veggies for the cavity.

3-Position the chicken on the rack and fill the cavity with the reserved vegetables, a few herb sprigs, and the lemon rind strips. Spread the remaining lemon rind over the outside of the chicken, but don’t overfill the cavity. Tuck the wing tips under the chicken for better shape.

4-Gently separate the skin from the meat on the breast, thighs, and legs without tearing it. Spread half of the herb butter mixture under the skin evenly, and rub the rest over the top. Tie the chicken legs together with kitchen twine to help it cook uniformly.

5-Insert a meat thermometer into the thickest part of the breast and set it for 160°F (71°C). Roast the chicken uncovered for 45 minutes, then add 2 cups of water to the pan. Keep an eye on it and add more water in 1-cup amounts if needed to avoid burning.

6-Continue roasting for about 2 hours total, and if the chicken browns too fast, cover it loosely with foil. Once the thermometer hits 160°F, take the chicken out, tent it with foil, and let it rest for 20 minutes so the internal temperature reaches 165°F (74°C). Finally, remove the thermometer and foil, then carve and serve the chicken.