Roast chicken should be tender and juicy, gently seasoned with salt and pepper, stuffed with onions, garlic and fresh herbs. You will find that most of the work is up front - preparing the chicken for the oven.
Kosher salt and freshly ground black pepperto taste
any combination of fresh thymesage, rosemary, and Italian parsley (enough to make a nice little bundle)
1lemonhalved
1head garlichalved
2-3Tbs.unsalted buttermelted
2medium yellow onionssliced
1cupchicken broth
2Tbs.all-purpose flour
Instructions
Preheat oven to 450 degrees F. Rinse chicken inside and out; trim any excess fat or leftover pin feathers, then pat the outside of the chicken dry.
Place the chicken into a greased roasting pan; tuck the wing tips under the body of the chicken, then season liberally inside the chicken cavity with salt and pepper. Stuff the lemon and garlic halves inside the cavity, then add the herb bundle.
Brush the outside of the chicken with melted butter, then season liberally with salt and pepper. Using kitchen string, tie the legs together; scatter onion slices in the pan around the chicken.
Roast the chicken, uncovered, for 30 minutes, then reduce the oven temperature to 400 degrees F. Continue to roast chicken for an additional 50-60 minutes, or until internal temperature of breast reaches 155 degrees F and juices of chicken run clear when you cut between a leg and thigh.
Remove chicken to a platter and cover with foil, to let chicken continue to cook to a finished internal temperature of 160 - 165 degrees F.
They aren't pretty when they come out, but all of those herbs and aromatics have done their job, infusing that bird with tons of flavor! If desired, you can remove the old herbs and put fresh ones in before presenting to your guests.
To make the gravy, remove all of the chicken fat from the roasting pan, reserving 2 Tbs. Add chicken broth to the roasting pan and bring to boil; simmer until a bit reduced, scraping the bottom of the pan occasionally. Meanwhile, in a small bowl, combine 2 Tbs. chicken fat with flour; whisk into the simmering broth, continuing to cook for a few minutes to allow gravy to thicken. Strain gravy, if needed, and keep warm.
To serve, slice chicken and top with warm gravy. Serve with roasted carrots (recipe below).