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Place your chicken on an elevated roasting dish, remove the giblets, and pat dry your bird.
Cover your chicken with ¼ cup of salt, being sure all surfaces are reached.
Leave your bird uncovered in the refrigerator overnight.
Pull your chicken out of the refrigerator one hour before cooking to allow it to come to room temperature.
Prepare your potatoes, carrots, celery and onion, then add to your roasting dish. Coat with olive oil, salt, juice of 1 lemon and 1 cup of dry white wine. Toss to evenly combine.
Place your chicken directly on top of your produce (no need to rinse off dry brine) then fill the cavity of your bird with your aromatic herbs, lemon, onion, celery, and carrots.
Combine ½ cup of unsalted butter with 1 tsp. each of chopped rosemary, sage and thyme. Lather it generously over your entire chicken, making sure to get inside and under the skin as well.
Roast uncovered at 425°F for about 2 hours total or until the internal temperature reaches 165°F-175°F.
At the 1 hour mark, add an additional ½ cup of dry white wine and baste your bird with the cooking liquids. Continue basting every 15 minutes until your chicken has finished cooking.
Allow your chicken to rest undisturbed for 10-15 minutes before slicing into.