Place your chicken on an elevated roasting dish and pat dry.

Cover your chicken with about ¼ cup of salt, being sure all surfaces are reached.

Then, leave your bird uncovered in the refrigerator overnight.

The next day, pull your chicken out of the refrigerator one hour before cooking to allow it to come up in temperature.

Prepare all of your produce and then add the carrots, potatoes, leeks, garlic to a large roasting dish and coat with olive, 2 tsp. salt and ½ cup of dry white wine. Toss to evenly combine.

Next make a compound butter by combining ½ cup of unsalted butter with 2 tbsp. each of chopped dill, parsley and chives. Mash until fully combined or pulse in a food processor.

Place your chicken directly on top of your produce, then fill the cavity of your bird with leftover carrot, leeks, lemon and herbs.

Lather the compound butter generously over your entire chicken.

Roast uncovered at 425°F for about 2 hours until the internal temperature reaches 165°F-175°F (cooking time will vary depending on the size of your bird).

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.

Note*: If your chicken is getting too brown, but has not reached temperature, cover the bird (not your pot) loosely with tinfoil.

Allow your chicken to rest undisturbed for 10-15 minutes before slicing into, then enjoy!