Preheat the oven

• Set the oven to 220 °C.

Prepare the chicken

• Pat the chicken dry and place it in the roasting pan.
• Season the cavity with salt and stuff it with the lemon quarters, some thyme and some rosemary.
• Tie the legs with kitchen string and tuck the wings under the body.
• Brush the chicken with melted butter and season generously with salt and pepper.

Prepare the vegetables

• In a large bowl, toss the carrots, potatoes, onion and garlic with olive oil, salt and pepper.
• Place the vegetables around the chicken in the pan and add the remaining thyme and rosemary on top.

Roast the chicken

• Roast at 220 °C for 20 minutes.
• Reduce the heat to 175 °C and continue roasting for 40 to 50 minutes, basting the vegetables occasionally with the pan juices.
• The chicken is done at 74 °C in the breast and 80 °C in the thigh.

Rest the chicken

• Remove the chicken from the pan and cover it loosely with aluminum foil.
• Let it rest while you finish the vegetables.

Cook the asparagus

• Add the asparagus to the pan with the vegetables and toss in the pan juices.
• Return to the oven and roast until crisp-tender.

Serve

• Discard the thyme and rosemary sprigs.
• Carve the chicken and serve with the roasted vegetables and pan juices.