Carlo offers you a chicken cooked at low temperature with fresh herbs.
Preheat the oven to 130 °.
Prepare the herb butter:
Finely chop the herbs with a knife. Mix in the butter with a fork, season with salt and pepper.
Peel off (with great care) the skin of the chicken on the breasts and on the thighs.
Add the herb butter and massage to spread out. Put the remaining butter on the chicken and insert the chicken in a cast iron casserole dish or in an oven dish.
Bake the chicken in the oven for about two hours to two and a half hours.
Meanwhile prepare the carrots.
Cut the tops to the ground, wash the carrots well, if they are organic, you do not need to peel them.
In a casserole dish, pour a little olive oil, add the halved shallots, place the carrots, season with salt and pepper and cook over very low heat and cover.
Serve the chicken with the butter (which will have melted) on the side and the carrots (and sautéed potatoes or a nice mash)