Directions:
- Rinse the chicken inside and out and pat dry.
- Sprinkle inside and out with salt; loosely wrap in a kitchen towel, and set on a plate.
- Refrigerate for at least a few hours, or overnight.
- Preheat the oven to 325°; remove the bird from the refrigerator.
- Coarsely chop the thyme, savory, marjoram, parsley, tarragon, and rosemary, including stems, and place in a small bowl.
- Add about 1 tablespoon sea salt, 1 tablespoon pepper, and the olive oil; mix to combine.
- Rub the mixture into the chicken's cavity.
- Put the garlic and lemon slices in the cavity, and tie the legs together with kitchen twine.
- In a small saucepan, melt the butter with a little of the reserved chicken fat over low heat.
- With a basting brush, coat the skin of the chicken with some of the butter and fat.
- Season with more pepper.
- 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.
- 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.
- The internal temperature of the thickest part of a thigh should read 165°.
- Transfer the bird to a platter and let rest breast side down for 15 minutes.
- Cover the roasting pan and keep the vegetables warm.
- Remove the string, carve the chicken, and serve with the vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.69 Kcal (589 kJ) | ||
| Calories from fat | 95.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.66g | 16% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 155.94mg | 6% | |
| Potassium | 242.2mg | 5% | |
| Total Carbs | 11.08g | 4% | |
| Sugars | 3.32g | 13% | |
| Dietary Fiber | 2.9g | 12% | |
| Protein | 2.64g | 5% | |
| Vitamin C | 29.5mg | 49% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.1mg | 6% | |
| Calcium | 65.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 62.66 Kcal (262 kJ) | ||
| Calories from fat | 42.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 16% | |
|---|---|---|---|
| Cholesterol | 6.8mg | 5% | |
| Sodium | 69.45mg | 6% | |
| Potassium | 107.86mg | 5% | |
| Total Carbs | 4.93g | 4% | |
| Sugars | 1.48g | 13% | |
| Dietary Fiber | 1.29g | 12% | |
| Protein | 1.18g | 5% | |
| Vitamin C | 13.1mg | 49% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 0.5mg | 6% | |
| Calcium | 29.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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