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Place the chicken on an elevated roasting dish, remove the giblets, and pat dry.
Cover the chicken with ¼ cup of salt, making sure all surfaces are reached, and leave uncovered in the refrigerator overnight.
Pull the chicken out of the refrigerator one hour before roasting to allow it to come to room temperature.
Prepare the butternut squash by peeling, removing seeds, and cutting into large pieces.
Dice the apples and onion into 1-inch pieces and add to the roasting dish.
Coat the produce with olive oil, juice of 1 lemon, 3 tbsp. maple syrup, and ½ cup of dry white wine. Toss to evenly combine.
Place the chicken directly on top of the produce, then fill the cavity of the bird with half of the aromatic herbs, lemon, a few pieces of squash, onion, and apples.
Combine ½ cup of unsalted butter with 1 tsp. each of chopped rosemary, sage, and thyme. Lather it generously over the entire chicken, making sure to get inside and under the skin as well.
Roast uncovered at 425°F for about 2 hours until the internal temperature reaches 165°F-175°F.
After 1 hour, add an additional ½ cup of dry white wine and baste the bird with the cooking liquids. Continue basting every 15 minutes until the chicken has finished cooking.
Allow the chicken to rest undisturbed for 10-15 minutes before slicing and serving.