This herb-roasted chicken recipe combines classic techniques with simple ingredients to create a memorable meal. The key to success is taking your time with each step, from properly drying the chicken to allowing it to rest before carving. Follow these instructions for a perfectly roasted chicken with crispy skin and juicy, flavorful meat.

1. Step 1: Always preheat your oven thoroughly for proper roasting.

   Preheat your oven to 425°F (220°C) and position a rack in the lower third of the oven.

2. Step 2: Moisture is the enemy of crispy skin.

   Pat the chicken dry thoroughly with paper towels, inside and out. This is crucial for achieving crispy skin.

3. Step 3: This herb butter will flavor the chicken from the inside out.

   In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme leaves, lemon zest, 1 tablespoon of lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix until well combined.

4. Step 4: Placing butter under the skin keeps the meat moist and flavorful.

   Gently loosen the skin of the chicken breast and thighs with your fingers, being careful not to tear it. Spread about two-thirds of the herb butter mixture under the skin, distributing it as evenly as possible.

5. Step 5: Don't forget to season the cavity for flavor throughout.

   Rub the remaining herb butter all over the outside of the chicken. Season the cavity with the remaining salt and pepper.

6. Step 6: These aromatics will infuse the chicken from the inside.

   Stuff the chicken cavity with the quartered lemon and whole garlic cloves.

7. Step 7: Trussing is optional but helps the chicken cook more evenly.

   Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips behind the shoulders. This helps the chicken cook evenly.

8. Step 8: The vegetables will become deliciously caramelized as they cook.

   In a large roasting pan, toss the onions, carrots, and celery with olive oil and arrange them in an even layer. This vegetable bed elevates the chicken for better air circulation and catches the flavorful drippings.

9. Step 9: The broth creates steam that helps keep the chicken moist.

   Place the chicken breast-side up on top of the vegetables and pour the chicken broth into the bottom of the pan.

10. Step 10: The initial high heat helps crisp the skin, while the lower temperature ensures even cooking.

    Roast the chicken for 30 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) and continue roasting for about 45 minutes longer, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the juices run clear.

11. Step 11: Keep an eye on the chicken to prevent over-browning.

    If the chicken is browning too quickly, tent it loosely with aluminum foil.

12. Step 12: Resting is crucial for juicy meat - don't skip this step!

    Once done, remove the chicken from the oven and transfer it to a cutting board. Let it rest for 15 minutes before carving. This allows the juices to redistribute throughout the meat.

13. Step 13: The pan juices make a delicious natural sauce.

    Strain the pan juices, skimming off excess fat, and serve alongside the carved chicken. The roasted vegetables make an excellent side dish.

For a complete meal, serve this herb-roasted chicken with a simple green salad and crusty bread to soak up the delicious pan juices. Leftover chicken can be refrigerated for up to 3 days and used in sandwiches, salads, or soups.