Roast Chicken with Herbes de Provence

Combine the softened butter, minced garlic, herbes de Provence, paprika, half the salt, and half the pepper in a small bowl and mix into a smooth paste. Using your fingers, carefully separate the skin from the breast and thighs without tearing it, and push the herb butter evenly underneath. Rub the olive oil all over the outside of the bird. Season the entire exterior and the cavity with the remaining salt and pepper.

Place the chicken uncovered on a wire rack set over a tray and refrigerate for 24–48 hours to dry-brine.

Remove the chicken from the refrigerator and allow it to sit at room temperature for 45 minutes. Preheat the oven to 230°C (fan 210°C or 450°F).

Scatter the onion, carrots, celery, crushed garlic, thyme, and rosemary across a roasting tin to form a trivet. Pour in the white wine and chicken stock. Set the chicken breast-side up directly on top of the vegetables.

Roast at 230°C for 20 minutes, until the breast skin is beginning to turn deep golden.

Reduce the oven temperature to 190°C (fan 170°C or 375°F) and continue roasting for 35–40 minutes, until the skin is mahogany and crackling and a meat thermometer inserted into the thickest part of the thigh reads 74°C — the juices should run clear when the thigh is pierced.

Tilt the chicken so any juices from the cavity run into the tin, then transfer the bird to a cutting board and rest uncovered for 15 minutes before carving.

Strain the roasting juices from the tin through a fine-mesh sieve into a small saucepan, pressing on the vegetables. Skim the excess fat, then bring to a simmer over medium heat and reduce for 3–4 minutes until slightly thickened. Squeeze in the juice of one lemon half, taste, and adjust seasoning. Serve the jus alongside the carved chicken.