1-Remove giblets from the chicken cavity, rinse chicken with cold water, and pat dry thoroughly.

2-Combine softened butter with chopped herbs, salt, pepper, and minced garlic to create an herb butter mixture.

3-Preheat the oven to 375°F (190°C).

4-Arrange most of the vegetables at the bottom of a roasting pan and place a flat rack on top.

5-Place the chicken on the rack, filling the cavity with reserved vegetables, herb sprigs, and lemon rind without overfilling. Scatter some around the chicken as well.

6-Tuck the wing tips securely under the bird.

7-Gently separate the skin from the meat using your fingers and a spoon without tearing the skin.

8-Spread half of the herb butter evenly under the skin.

9-Spread the remaining butter mixture over the top of the chicken skin.

10-Tie the chicken legs together tightly with kitchen twine to ensure even cooking.

11-Insert a meat thermometer into the thickest part of the breast and set an alarm to 160°F (71°C).

12-Roast the chicken uncovered for 45 minutes, then add 2 cups (about 480 ml) of water to the pan.

13-Continue roasting for about 1 hour and 15 minutes, adding water as needed to keep the pan moist and prevent burning. Tent the chicken with foil if the skin browns too quickly.

14-When the thermometer reads 160°F, remove the chicken from the oven and tent loosely with foil. Let rest for 20 minutes; the internal temperature will rise to 165°F (74°C), the safe cooking temperature.

15-Remove the thermometer and foil, carve the chicken, and serve.