Dissolve salt and sugar in 2 liters of hot water. Add the thyme, rosemary, and bay leaf, and allow to cool.
Trim excess fat from the chicken and Place it in a brine for 30 minutes. Then rinse under cold water and pat dry.
Mix the finely chopped herbs into the butter, then add lemon and seasoning.
Use your hands to gently remove the skin from the chicken’s flesh, being careful not to tear it. Again, use your hands or a piping bag (which is less messy) to spread the butter between the skin and the flesh. Massage the herb butter into all areas of the bird.
If you are using truffles, slice them finely and carefully place them under the skin. If you don’t have truffles, I sometimes put extra herbs, garlic, and half a lemon in the cavity.
Truss the chicken and place it in a roasting pan. Drizzle with olive oil, sprinkle with salt flakes, and add a twist or two of pepper.
I always cook my chicken in a hot oven to get a good color on the skin before turning down the heat. I start at 200C until the skin turns golden, then turn the heat down to 140C for 30-40 minutes.
When you pierce the thigh or leg, the chicken is cooked if clear juices run out. If the juices are pink, allow extra cooking time. The temperature on a thermometer should be 74˚C/165˚F.
Remove the chicken from the oven and rest for at least 10 minutes. Then, remove the trussing.
