Remove the 1 whole 整只鸡 3.5–4.5 lbs，已去除内脏 from the Refrigerator 30–45 minutes before roasting to take the chill off. This helps it cook more evenly. Pat the 1 whole 整只鸡 3.5–4.5 lbs，已去除内脏 completely dry inside and out with paper towels — this is the single most important step for crispy skin.

Preheat your Oven to 425°F. If using a Roasting Pan with a rack, place the rack inside the pan.

In a small Mixing Bowl, mix the softened 4 tbsp 无盐黄油 软化至室温 with the 2 minced 4 cloves 大蒜 2个切碎，2个压碎 cloves, 1 tbsp 新鲜迷迭香 细切, 1 tbsp 新鲜百里香叶 细切, 1 tbsp 新鲜意大利欧芹 细切 (if using), 1½ tsp 1 ½ tsp 粗盐 用于黄油混合物, and 1 ½ tsp 粗盐 用于黄油混合物 until well combined.

Gently loosen the skin over the 1 whole 整只鸡 3.5–4.5 lbs，已去除内脏 breasts and thighs by sliding your fingers underneath, being careful not to tear it. Push about half of the herb 4 tbsp 无盐黄油 软化至室温 under the skin and spread it evenly. Rub the remaining 4 tbsp 无盐黄油 软化至室温 all over the outside of the 1 whole 整只鸡 3.5–4.5 lbs，已去除内脏.

Season the cavity generously with 1 tsp 1 ½ tsp 粗盐 用于黄油混合物. Stuff the cavity with the 1 whole 柠檬 对半切 halves (squeeze them slightly first), smashed 4 cloves 大蒜 2个切碎，2个压碎 cloves, and a few sprigs of fresh 1 tbsp 新鲜百里香叶 细切 or 1 tbsp 新鲜迷迭香 细切 if you have extras.

Drizzle the 1 tbsp 橄榄油 over the 1 small 黄洋葱 四分之一切, 3 stalks 芹菜 切成2英寸的块, and 3 whole 胡萝卜 去皮，切成2英寸的块 pieces (if using) and scatter them in the bottom of the Roasting Pan. They act as a natural roasting rack and build flavor in the drippings. Place the 1 whole 整只鸡 3.5–4.5 lbs，已去除内脏 breast-side up on top of the vegetables (or on the rack).

Tie the legs together with Kitchen Twine and tuck the wing tips under the body. This helps the 1 whole 整只鸡 3.5–4.5 lbs，已去除内脏 cook evenly and keeps the shape tidy.

Roast the 1 whole 整只鸡 3.5–4.5 lbs，已去除内脏 at 425°F for 15 minutes to get the skin browning, then reduce the heat to 400°F and continue roasting. Plan for about 15–17 minutes of total cook time per pound. A 4 lb 1 whole 整只鸡 3.5–4.5 lbs，已去除内脏 will take approximately 60–70 minutes total.

The 1 whole 整只鸡 3.5–4.5 lbs，已去除内脏 is done when a Meat Thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F. The juices should run clear when you pierce the thigh. If the skin is browning too fast, tent loosely with Aluminum Foil.

Transfer the 1 whole 整只鸡 3.5–4.5 lbs，已去除内脏 to a Cutting Board and let it rest, uncovered, for at least 10–15 minutes before carving. This allows the juices to redistribute — do not skip this step. The internal temperature will continue to rise a few degrees as it rests.

Carve the 1 whole 整只鸡 3.5–4.5 lbs，已去除内脏 by first removing the legs and thighs, then the wings, and finally slicing the breast meat. Serve with the pan drippings spooned over the top, and the roasted vegetables on the side.