Obviously first and foremost, remove innards and other assorted strange things they they stuff poultry with. I am not a fan of any of these items and if you ever see then listed in my recipes, you know I've been hacked by someone yucky. Please let my husband know and maybe notify the authorities too.
Rinse chicken and pat dry, Inside and out. Salt and pepper it generously inside and out as well
Wash the lemon and sliced into halves. Set on half aside for later use and thinly slice the rest.
Cover the chicken with honey and sliced lemons
I usually let this sit overnight in a foil covered Pyrex dish, if you don't want to let it sit (which I highly recommend for a minimum of four hours) proceed as described below
Peel the carrots and cut into thirds
Wash the celery and cut into thirds
Peel and quarter the onion
Rinse and dry the herbs
Preheat oven to 400°
In the bottom of a large roasting pan, layer the bottom with carrots, celery and onions
Cut the butter into pats and add to the top of chicken. Cover with herbs. Cut the remaining lemon half into quarters and put inside the cavity with whatever extra herbs you have.
The veggies serve as a rack and frankly you want the bird to cook in the juices. This is what makes the bird, and I apologize for saying it, super moist
Cover with foil. Roast for 1/2 hour at 400° and then drop the temperature down to 350°. The safe rule of thumb is 10-15 minutes per pound. Baste EVERY HALF HOUR. Sorry, I don't mean to yell, but this is really important. Baste your chickens.
Remove foil and allow the chicken to brown according to your tastes. I usually remove the foil about 1/2 way through
Once the meat thermometer registers 165°, remove the chicken from the oven and place on a cutting board to rest for about 20 minutes
I use a metal roasting pan that can go from oven to stove top (All-Clad) https://www.williams-sonoma.com/products/all-clad-stainless-steel-roaster/?pkey=s%7Call%20clad%20roasting%20pan%20with%20rack%7C9Remove the veggies from the pan and discard On medium heat, add the wine and the chicken broth. Stir frequently, loosening all of the yummy bits. Once boiling, reduce the heat to low. Mix the corn starch into the cold water and then add to the gravy mix. Gently stir while it thickens and continue stirring constantly until it's smooth. Strain, or if you like your gravy like I like my peanut butter (chunky), then go with that Take off the lemon slices and carve. Garnish with parsley