In a large bowl or container combine 1.5 L cold water, 3 tbs kosher salt and 1 tbs sugar (optional). Stir until dissolved. Submerge the whole chicken in the brine, cover, and refrigerate for 30–60 minutes (or up to 2 hours for stronger seasoning). Remove chicken from brine, discard brine, and pat the bird dry thoroughly with paper towels.

Seasoning & herb butter

Make herb butter

In a small bowl, mash together the 4 tbs softened butter, 1 tbs lemon zest, 4 minced garlic cloves, 2 tsp chopped thyme, 1 tsp chopped rosemary and 1 tsp black pepper until combined.

Season chicken

Loosen the chicken skin over the breast gently with your fingers to create pockets. Rub about two-thirds of the herb butter under the skin over the breast and thighs. Rub the remaining butter over the outside of the skin. Place the halved lemon into the chicken cavity. Tie the legs together with kitchen twine and tuck the wing tips under the bird to promote even cooking.

Vegetable roast & glaze

Preheat oven and prepare vegetables

Preheat oven to 425°F (220°C). In a large bowl, toss the halved potatoes (600 g), carrot pieces (3), and shallot halves (3) with 3 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper until evenly coated. Spread vegetables in a single layer in a large roasting pan or rimmed baking sheet large enough to hold the chicken and vegetables with some space around them.

Add chicken to pan

Place the prepared chicken on top of the vegetables or in the center of the roasting pan breast-side up. Pour any remaining butter from the mixing bowl over the vegetables for extra flavor.

Roast and glaze

Roast the chicken and vegetables in the preheated oven for 45–55 minutes, until the internal temperature in the thickest part of the thigh reaches 165°F (74°C) and the juices run clear. About 15 minutes before the end of roasting, mix 1 tbs honey and 1 tsp apple cider vinegar; brush this glaze over the vegetables and exposed chicken skin to promote caramelization. If the skin browns too quickly, tent loosely with foil.

Finishing & garnish

Rest and make pan sauce

When the chicken reaches temperature, remove the pan from the oven and transfer the chicken to a cutting board. Tent loosely with foil and let rest for 10–15 minutes. Meanwhile, place the roasting pan on the stovetop over medium heat. Add 1/4 cup pan drippings or low-sodium chicken broth to the pan, scraping up browned bits with a wooden spoon to make a quick sauce; simmer for 1–2 minutes. Stir in 1 tbs fresh lemon juice and remove from heat.

Carve and serve

Carve the rested chicken into breasts, thighs and legs. Arrange chicken and roasted vegetables on a platter, drizzle with the pan sauce, and sprinkle with 2 tbs chopped parsley. Serve immediately.