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Place chicken on an elevated dish, remove giblets, and pat dry
Cover chicken with ¼ cup of salt on all surfaces
Leave chicken uncovered in refrigerator overnight for dry brine
Remove chicken from refrigerator 1 hour before roasting to reach room temperature
Prepare potatoes, carrots, celery and onion and add to roasting dish
Coat vegetables with olive oil, salt, juice of 1 lemon and ½ cup dry white wine, then toss to combine
Place chicken directly on top of vegetables
Fill chicken cavity with herbs, lemon, onion, celery and carrots
Combine ½ stick unsalted butter with 1 tsp each of chopped rosemary, sage and thyme
Lather herb butter generously over entire chicken, including under the skin
Roast uncovered at 425°F for about 2 hours until internal temperature reaches 165°F-175°F
After 1 hour of roasting, add additional ½ cup dry white wine
Baste chicken with cooking liquids after 1 hour, then continue basting every 15 minutes
Allow chicken to rest for 10-15 minutes before slicing and serving