Nana Beth's Savory Herb-Infused Roast Chicken

Preheat your oven to 425 degrees F. Lay a working towel under your cutting board and have everything within reach. There is comfort in being organized, my love.

Pat the chicken dry with paper towels. Dry skin is the secret to a golden, crisp crust. Take a moment to feel the weight of the bird. You are doing this with care and with intention.

In a small bowl, soften the butter with the olive oil until it is easy to spread but not melted. Add the chopped rosemary, thyme, parsley, and the mashed garlic. Squeeze in half the lemon. Stir gently with a wooden spoon until the herbs are evenly distributed. It should smell bright and herbaceous right about now.

Loosen the skin over the chicken breasts by gently sliding your fingers between the skin and the meat. Be gentle, my dear. Take the herb butter and, with a spoon or your fingers, tuck small dollops under the skin and spread them over the breasts and thighs. Save a little butter for rubbing the outside.

Season the outside of the chicken with the kosher salt and freshly ground pepper. Rub the remaining herb butter over the skin. Rub it like you are tucking a child into bed. Take the remaining half lemon and place it inside the cavity along with a couple of garlic cloves and a sprig or two of thyme if you have them.

If you like, tie the legs together with kitchen twine and tuck the wing tips under the body. Trussing helps the chicken cook evenly, but do not worry if you are unsure. It will still be delicious even if it looks unpolished.

Scatter the carrots, potatoes, and onion in the bottom of a roasting pan. Drizzle them with a little olive oil, sprinkle a pinch of salt, and nestle the chicken on top. Pour the chicken broth into the pan. This will keep the vegetables tender and make a lovely pan sauce.

Place the pan in the preheated oven and roast at 425 degrees F for 15 minutes. Then reduce the oven temperature to 375 degrees F and continue roasting for another 60 to 75 minutes, or until the internal temperature reaches 165 degrees F in the thickest part of the thigh. The skin should be a beautiful golden brown.

About halfway through roasting, baste the chicken with the pan juices using a spoon. Oh, the smell ought to be making your kitchen feel like a warm, welcoming hug. Basting keeps the skin glossy and flavorful.

When the chicken is done, remove it from the oven and tent it loosely with foil. Let it rest for 15 minutes. This step is important. Resting lets the juices settle so every slice is moist and tender. Use this time to set the table or pour a glass of something nice.

Carve the chicken by removing the legs and thighs first, then the breasts. Arrange on a platter with the roasted vegetables. Spoon some of the pan juices over the top. Taste a bite and add a little sprinkle of salt if it needs warmth. You have made something nourishing and lovely.

If you would like a pan sauce, skim off excess fat from the drippings, place the pan over medium heat on the stove, add the white wine or extra broth, and scrape up the browned bits. Simmer until slightly reduced and season to taste. Pour into a gravy boat and offer to your family with a gentle smile.