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1
Place the cooking rack about 6 inches from the bottom of the oven, and preheat oven to 425 degrees F.
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2
Remove the chicken giblets, and any feathers or extra fat; rinse the chicken inside and out with cold running water and pat dry.
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3
Generously salt and pepper the chicken, inside and out.
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4
Stuff the cavity with sprigs of parsley, sage, rosemary and thyme, and the quartered lemon.
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5
Place chicken breast side up into a large Dutch oven or Le Creuset pan, tucking legs together (tie legs together with string, if necessary) and tucking the wing tips under the body of the chicken.
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6
Brush outside of chicken with melted butter, drizzle with wine, and sprinkle generously with additional salt and pepper.
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7
Roast the chicken for about 45 minutes, or until chicken is nicely browned.
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8
When chicken has browned, cover loosely with aluminum foil and continue to roast for an additional 25-35 minutes, or until juices run clear when you cut between a leg and thigh.
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9
Remove chicken from oven to a platter and cover with aluminum foil; let rest for 15 minutes.
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10
Before serving, remove the herb stuffing from inside the bird, discard.
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11
Make a gravy from the drippings if desired, and serve with slices of roast chicken, stuffing, seasonal veggies, and mashed potatoes.
