This chicken has a few advantages. It is a roaster. It is brined in a flavorful liquid for an extended period so it retains moisture impressively, the flip side of that is it releases very little liquid, and it has butter with extra flavor placed under its skin.
The brine is mild. 1/2 cup sugar 1/2 cup salt. 1 oz apple liqueur, 1/2 container frozen apple juice. Fennel, black pepper, chile flakes.
Sage, black pepper, lemon zest, crushed garlic.
The duplicate bowl of herbs and lemon zest is is applied to the vegetables in two increments. With oil at the beginning, and at the 20 minute mark when the heat is lowered and the vegetables redistributed, the remaining herb combination is added.
Then covered and lower at 325℉/160℃ until the internal temperature at the thigh is 155-165℉ which is a 10° difference, or 68-74℃