1 (3½-pound) frying chicken, with neck, giblets, and extra fat removed
Kosher or coarse salt and freshly ground black pepper
2 sprigs fresh rosemary
2 sprigs fresh thyme
½ lemon
2 tablespoons unsalted butter
1 large yellow onion, peeled, cut in half crosswise first, and then quartered
1 large stalk celery, trimmed and coarsely chopped
1 medium carrot, peeled and coarsely chopped
¼ cup dry white wine, such as sauvignon blanc
½ cup chicken stock, heated
2 tablespoons chopped flat-leaf parsley
Rinse the chicken inside and out and pat dry. Season the cavity with salt and pepper, add the rosemary and thyme, and squeeze in the lemon juice. Put the lemon half inside the cavity, and refrigerate the chicken on a cake rack over a plate overnight, or for at least 8 hours.
Preheat your oven to 450°F. Remove the chicken from the refrigerator and let it return to room temperature; tie the legs together with string, turn the wingtips under, and pat the chicken dry again.
Melt the butter in a 10-inch cast iron skillet over medium-high heat. Lay the chicken breast-side up in the pan, transfer it to the oven with the legs facing toward the back, and roast for 10 minutes. If using the vegetables, scatter them around but not under the chicken, baste with the pan juices, and sprinkle on a generous amount of salt. Continue roasting until the skin is a rich golden brown, turning the vegetables a couple of times. Begin testing the chicken for doneness after 55 minutes. If the juices run clear when the flesh is pricked deep in the thigh joint, it is done.
Transfer the chicken to a heated platter to rest for 10 to 15 minutes while finishing the gravy, if serving.