Preheat the oven to 425 degrees F.
Rinse the chicken well inside and out with water and pat dry with paper towels. Rub the chicken all over with the olive oil and season inside and out with salt and pepper. Sprinkle the thyme and rosemary all over the chicken and place the reserved stems inside the chicken cavity. Arrange the onion slices, carrots, celery and bay leaf in the bottom of a small roasting pan in such a way as to make a bed for the chicken to lie on. Place the chicken on the bed of vegetables, breast side up, and roast in the oven until the skin is golden brown, 30 to 45 minutes. Reduce the oven temperature to 375 degrees F and continue to roast until the chicken is cooked through and the juices run clear, 30 to 45 minutes longer.
Remove the chicken from the oven and set aside to rest for 10 minutes before carving.
When ready to serve the chicken, carve into 8 pieces and serve, drizzled with truffle oil to taste. Garnish with fresh herb sprigs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	349.56 Kcal (1464 kJ)
Calories from fat	221.68 Kcal
		% Daily Value*
Total Fat	24.63g	38%
Cholesterol	102.04mg	34%
Sodium	1847.68mg	77%
Potassium	429.34mg	9%
Total Carbs	10.14g	3%
Sugars	4.53g	18%
Dietary Fiber	2.58g	10%
Protein	21.52g	43%
Vitamin C	11mg	18%
Vitamin A	0.3mg	10%
Iron	1.2mg	7%
Calcium	44.5mg	4%

Amount Per 100 g
Calories	149.95 Kcal (628 kJ)
Calories from fat	95.1 Kcal
		% Daily Value*
Total Fat	10.57g	38%
Cholesterol	43.77mg	34%
Sodium	792.62mg	77%
Potassium	184.18mg	9%
Total Carbs	4.35g	3%
Sugars	1.94g	18%
Dietary Fiber	1.1g	10%
Protein	9.23g	43%
Vitamin C	4.7mg	18%
Vitamin A	0.1mg	10%
Iron	0.5mg	7%
Calcium	19.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.