1-Prep Chicken: Remove giblets from the chicken cavity, rinse the chicken with cold water, and pat it dry to ensure even cooking.

2-Make Herb Butter: Mix the softened butter with the chopped herbs, salt, pepper, and garlic to create a flavorful rub.

3-Setting Up the Chicken: Preheat the oven to 375 degrees F and place most of the vegetables like onion, carrots, and celery in the bottom of a roasting pan with a flat rack on top. Set the chicken on the rack and fill the cavity with a few reserved vegetables, fresh herbs, and lemon rinds, making sure not to overstuff for even heat distribution. Tuck the wing tips under the chicken to prevent burning and carefully separate the skin from the meat using your fingers and a spoon. Spread half the herb butter under the skin and the rest over it, then tie the chicken legs together with kitchen twine.

4-Roasting and Finishing: Insert a meat thermometer probe into the thickest part of the chicken breast, set to alert at 160 degrees F. Roast uncovered for 45 minutes, then add 2 cups of water to the pan and continue roasting for about 2 hours total, adding water as needed. If the chicken browns too quickly, tent it with foil. Once it reaches 160 degrees F, remove from the oven, keep the probe in, tent loosely with foil, and let it rest for 20 minutes so the temperature rises to around 165 degrees F before carving.