Step 1

Preheat oven to 375 degrees F.

Step 2

Combine butter, thyme, rosemary, garlic, preserved lemon, lemon zest, black pepper, and salt in a food processor. Pulse until well combined.

Step 3

Loosen chicken skin and spread some of the butter mixture under the skin on the breast and legs. Spread remaining butter on top of skin on the breast and legs. Season chicken cavity with salt and pepper and stuff with halved lemon. Tie legs together with kitchen twine.

Step 4

Place cut potatoes, carrots, onion, and rosemary in a 9x13 baking dish. Drizzle oil and season with salt, pepper, and nutmeg. Pour chicken broth on top.

Step 5

Place a rack on top of the vegetables and place chicken on top of rack. Roast chicken for 95 minutes or until internal temperature registers 165 degrees F. Remove from oven and let rest 10-15 minutes. Slice chicken and serve.