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1
Preheat oven to 450 degrees F. Remove the neck and giblets from the cavity and rinse the chicken under cold water, inside and out.
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2
Pat dry thoroughly with paper towels.
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3
Season the body and cavity of the chicken generously with salt and pepper.
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4
In a small bowl, mix together the butter, lemon juice and chopped herbs.
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5
Rub the herbed butter all over the chicken.
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6
Put the lemon halves, onion, garlic and whole herbs inside the bird.
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7
Tie the legs together with kitchen twine to help hold its shape.
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8
Place the chicken, breast side down, on a V-rack in a roasting pan.
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9
Cooking the chicken on a rack helps make its skin crisp and keeps it from sticking to the bottom of the pan.
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10
Pour water in the roasting pan to prevent the fat drippings from burning and smoking.
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11
Roast the chicken for about 20 minutes, then carefully turn the bird over breast side up.
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12
It is best to take the pan out of the oven, close the oven door to maintain the temperature, and rotate the chicken on the counter.
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13
Baste the chicken all over with the pan drippings.
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14
Turn the heat down to 375 degrees F and return the pan to the oven.
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15
Continue to roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees to 170 degrees F, count on this taking about 2 hours.
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16
Remove the chicken to a platter and let stand for 15 minutes so the juices settle back into the meat before carving.
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17
Meanwhile, pour the drippings from the roasting pan into a gravy separator or measuring cup to let the fat rise to the top.
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18
Skim and discard the fat then return the pan juices back in the roasting pan.
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19
Place the roasting pan on top of the stove over medium heat.
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20
Add the sherry and deglaze, scraping up the browned bits from the bottom of the pan.
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21
Season with salt and pepper, and serve with chicken.
