Preparation

• 从鸡肉上丢弃giplets，从腔和脖子上减少多余的脂肪，然后用纸巾轻拍干燥。用1汤匙将鸡在里面和外面慷慨地调味。盐和1/2茶匙。胡椒。用欧芹小树枝，三个叶子（如果新鲜，轻轻地粉碎），2个百里香和深色韭菜绿色的腔体塞满了腔。在必要时使用机翼尖端固定任何松散的脖子皮肤，将翅膀塞在鸡脖子后面。用绳子将腿绑在一起。在室温下休息20至30分钟。
• Meanwhile, position a rack in the center of the oven and heat the oven to 450°F.
• 在一个12英寸耐热的锅,煎培根the oil over medium-high heat, stirring occasionally, until it begins to brown, about 7 minutes. Leaving the bacon in the pan, spoon out and reserve all but 1 Tbs. fat.
• 将热量减少到中等，并加入韭菜，大蒜以及剩余的海叶和百里香小树枝，然后用盐和胡椒粉轻轻调味。煮，偶尔搅拌，直到韭菜变软和半透明，5至7分钟。转移到板上。
• In the same pan, arrange half of the potatoes in an even layer, season very lightly with salt and pepper, then scatter the leek mixture over top. Layer the remaining potatoes over the leeks, and season very lightly with salt and pepper. Pour the broth over the vegetables.
• Pour 1 Tbs. of the reserved bacon fat into the cavity of the chicken. Rub the softened butter over the bird’s skin, and sprinkle with the chopped thyme. Set the chicken, breast side up, on the vegetables.
• 烤鸡肉，直到插入大腿最厚的165°F至170°F的即时阅读温度计，约1小时。
• 将鸡肉转移到盘子上，取下绳子，用箔纸松散地盖住，然后休息约15分钟。同时，丢弃百里香小树枝和月桂叶，并将蔬菜保持在关闭的烤箱中。
• 用切碎的欧芹撒上土豆，将它们放在鸡周围，然后食用。