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1
The chicken: pick the leaves from the sprigs of fresh herbs; chop the leaves.
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2
You should have about 1/4 cup packed, chopped fresh herbs; transfer to a small bowl, add in olive oil and lemon juice; whisk to mix.
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3
Rub the chicken inside and out with the herb mixture.
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4
Season the chicken inside and out with a generous amount of pepper.
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5
Combine the garlic cloves and lemon zest; stuff this mixture into the cavity of the chicken.
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6
Truss the chicken with kitchen twine and put it in a shallow glass bowl or dish; cover it with plastic wrap and refrigerate for at least 4 hours or overnight.
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7
Preheat oven to 425.
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8
Remove the chicken from the refrigerator about 15 minutes before roasting and scrape off any excess marinade, being sure to leave a thin coating.
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9
Set chicken on a rack in a roasting pan and season it with salt; roast 20 minutes.
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10
Decrease oven temperature to 375 and roast chicken for 1 hour, or until cooked through; baste the chicken frequently with melted butter and any marinade remaining in glass dish.
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11
Remove chicken from roasting pan, tent with foil and let rest on a plate for 10-15 minutes before carving.
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12
The vegetables: preheat oven to 425; put a roasting pan in the oven, preferably a nonstick pan.
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13
In a bowl, toss the vegetables with the olive oil and season with salt and pepper; transfer them to the hot roasting pan; roast for about 40 minutes, stirring occasionally, until soft and caramelized; serve hot.
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14
Pan saucepour off the fat from the chicken roasting pan, reserving the pan juices.
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15
Set the roasting pan over med-high heat and add in the wine.
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16
Deglaze the pan, scraping up the browned bits on the bottom; cook until nearly all the wine is evaporated, about 4 minutes.
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17
Add in the chicken stock and any juices that have accumulated from the resting chicken.
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18
Transfer the liquid to a saucepan and cook over high heat for 15-20 minutes, until the stock is reduced by half and is slightly thickened and richly flavored.
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19
Add any collected juices from the chicken platter to the sauce; swirl the butter into the sauce to enrich it.
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20
Season with salt and pepper, then stir in the parsley.
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21
Cut and remove the string from the chicken using a very sharp knife, and transfer the whole chicken to the center of a large platter; spoon the roasted vegetables around the outside of the platter; serve the pan sauce on the side.
