Preheat the oven to 425°F (218°C).
Cook the brown rice in water on the stovetop according to package directions. It will take 45-60 minutes, so it is important to get it started first.
Remove the giblets from your chicken and reserve to use in another recipe. Place the chicken in a roasting pan with a rack. The chicken should be placed breast side up. Fold the wing tips under the chicken so that they do not burn.
Juice the half lemon. Remove the leaves from the rosemary and parsley sprigs.
Rub the outside of the chicken with the olive oil and sprinkle the chicken with salt and pepper. Put the squeezed lemon rind, quartered shallot, and leafless parsley and rosemary sprigs in the cavity of the chicken.
Put the chicken in the oven and bake for 35 minutes.
While the chicken bakes, combine the cider, ½ tablespoon of butter, and the lemon juice on the stove top. Let it gently simmer for 30 minutes, stirring occasionally.
Finely chop the parsley and rosemary leaves. Set aside.
After the chicken has roasted for 35 minutes, brush it with half of the cider reduction and bake for 5 minutes. Remove it from the oven, brush it with the other half of the cider reduction, and bake for 5 minutes more.
Check the internal temperature of your chicken with a meat thermometer to ensure it has reached a minimum of 165°F (74°C). If it has, tent the chicken in foil and let it rest outside of the oven for 15 minutes while you make the gravy.
In a small pan, whisk the whole wheat flour and 2 tablespoons of butter together until well-combined. Add the drippings from the chicken roasting pan, the broth, and the fresh herb leaves. Whisk the gravy until thickened (approximately 10 minutes).
Steam or microwave the frozen asparagus.