1 4-lb. whole chicken ½ cup finely chopped parsley 4 sprigs thyme, stemmed 4 whole allspice, finely crushed 3 cloves garlic, finely chopped 3 dried bay leaves, finely crushed Kosher salt and freshly ground black pepper, to taste
1. Remove skin from chicken in one piece; place in a small bowl and set aside. Cut away meat from chicken and discard bones; halve breast and thigh meat lengthwise. Transfer all pieces to a large bowl, along with parsley, thyme, allspice, garlic, bay leaves, salt, and pepper; toss to combine. Cover both bowls with plastic wrap, and chill for 2–4 hours.
2. Place chicken skin on a cutting board, outside skin down. Arrange meat, alternating white and dark pieces, along length of skin, leaving a 2" border on long sides; starting with one short side, roll meat and skin into a tight cylinder. Tie chicken roll with kitchen twine at 1" intervals; tuck in skin at ends of roll, and tie crosswise to secure.
3. Bring an 8-qt. saucepan of salted water to a boil over high heat, and add chicken roll. Cook until an instant-read thermometer inserted in the middle of the roll reads 165°, 35–40 minutes. Remove roll from water and let cool. Wrap tightly in plastic wrap; chill overnight to set before slicing.