Prepare the Butter Herb Mixture:

In a bowl, combine the melted butter or margarine with your chosen herbs (fresh or dried), lemon juice, salt, and pepper.

Stir the mixture until everything is well incorporated.

Prepare the Chicken:

Rinse the chicken and pat it dry with paper towels.

Gently lift the skin of the chicken (especially over the breasts and thighs) using your fingers or a spoon to create pockets for the butter mixture. Be careful not to tear the skin.

Apply the Herb Butter:

Pour the butter mixture under the skin and over the entire chicken, making sure it’s evenly distributed. You can use your hands to gently massage it under the skin for better coverage.

Sprinkle additional dried herbs all over the outside of the chicken for more flavor.

Prepare the Roasting Pan:

Place the quartered onion, chopped garlic, and chopped celery root in the bottom of the roasting pan. This will infuse the chicken with extra flavor during roasting.

Place the Chicken in the Pan:

Set the chicken upright on top of the vegetables, ensuring the butter mixture is securely inside the skin and doesn’t drip out.

Gently lower the chicken down, breast side up, so it sits in the pan. Sprinkle the remaining dried herbs over the chicken.

Add the Liquid:

In a separate bowl, mix the hot water with Better Than Bouillon chicken flavor (or chicken broth) and pour it into the roasting pan.

Add the white wine around the chicken to keep the moisture level up during cooking.

Roast the Chicken:

Preheat the oven to 450°F (230°C). Roast the chicken at this temperature for 15 minutes to get a nice crispy skin.

After 15 minutes, reduce the temperature to 325°F (165°C) and continue baking for 1 hour 45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear.

Baste the chicken with the pan juices 2-3 times during cooking to keep it moist and flavorful.

Rest the Chicken:

Once the chicken is done, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute and makes for a juicier roast.

Serve:

Carve the chicken and serve with the pan juices or make a gravy by whisking the pan juices over medium heat until thickened.

Enjoy your flavorful, juicy roasted chicken!