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1
Rinse the chicken inside and out and pat dry.
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2
Sprinkle inside and out with salt; loosely wrap in a kitchen towel, and set on a plate.
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3
Refrigerate for at least a few hours, or overnight.
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4
Preheat the oven to 325; remove the bird from the refrigerator.
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5
Coarsely chop the thyme, savory, marjoram, parsley, tarragon, and rosemary, including stems, and place in a small bowl.
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6
Add about 1 tablespoon sea salt, 1 tablespoon pepper, and the olive oil; mix to combine.
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7
Rub the mixture into the chicken's cavity.
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8
Put the garlic and lemon slices in the cavity, and tie the legs together with kitchen twine.
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9
In a small saucepan, melt the butter with a little of the reserved chicken fat over low heat.
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10
With a basting brush, coat the skin of the chicken with some of the butter and fat.
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11
Season with more pepper.
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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.
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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.
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14
The internal temperature of the thickest part of a thigh should read 165.
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15
Transfer the bird to a platter and let rest breast side down for 15 minutes.
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16
Cover the roasting pan and keep the vegetables warm.
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17
Remove the string, carve the chicken, and serve with the vegetables.
