Roast Chicken With Spring Vegetables

1. 1

   Rinse the chicken inside and out and pat dry.

2. 2

   Sprinkle inside and out with salt; loosely wrap in a kitchen towel, and set on a plate.

3. 3

   Refrigerate for at least a few hours, or overnight.

4. 4

   Preheat the oven to 325; remove the bird from the refrigerator.

5. 5

   Coarsely chop the thyme, savory, marjoram, parsley, tarragon, and rosemary, including stems, and place in a small bowl.

6. 6

   Add about 1 tablespoon sea salt, 1 tablespoon pepper, and the olive oil; mix to combine.

7. 7

   Rub the mixture into the chicken's cavity.

8. 8

   Put the garlic and lemon slices in the cavity, and tie the legs together with kitchen twine.

9. 9

   In a small saucepan, melt the butter with a little of the reserved chicken fat over low heat.

10. 10

    With a basting brush, coat the skin of the chicken with some of the butter and fat.

11. 11

    Season with more pepper.

12. 12

    Place the chicken on a rack in a roasting pan and roast for 30 minutes, basting the bird several times with the remaining butter mixture.

13. 13

    Add the carrots, asparagus, and onions to the roasting pan and continue to cook until the juices from a pricked thigh run clear, about 45 minutes to 1 hour, continuing to baste the bird frequently with pan juices.

14. 14

    The internal temperature of the thickest part of a thigh should read 165.

15. 15

    Transfer the bird to a platter and let rest breast side down for 15 minutes.

16. 16

    Cover the roasting pan and keep the vegetables warm.

17. 17

    Remove the string, carve the chicken, and serve with the vegetables.

* Per serving · 4 servings · Values may vary.