7 Tablespoons unsalted butter, room temperature
3 Tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon coarse salt
¼ teaspoon black pepper
1 7- to 7 1/4-pound roasting chicken, rinsed, patted dry
3 medium onions, peeled, quartered lengthwise
3 carrots coarsely chopped
3 celery ribs coarsely chopped
1 head of garlic, cloves separated and peeled
Preheat oven to 400 degrees
Mix butter, herbs, and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; place half an onion, a few carrots and a few pieces of celery in the cavity.
Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan.
Tie legs together loosely to hold shape. Scatter remaining onions, carrots and celery around chicken. Brush chicken and vegetables with 2 tablespoons herb butter; sprinkle with salt and pepper.
Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes.
Brush remainder of herb butter on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil and allow to rest for at least five minutes before carving.