Herb Roasted Chicken

Herb Roasted Chicken


1 (4-5 lb.) Roasting Chicken
4 cloves Garlic, crushed
1 medium Onion, coarsely chopped
3 Bay Leaves
1 Tbsp. each–dried thyme, dried Rosemary and Sage
3 Tbsp. Olive Oil
Salt and freshly ground Black Pepper, to taste
1 cup Chicken Broth
Butcher’s Twine or cotton string

Preheat oven to 425 degrees and place heavy roasting an to preheat. Season inside of chicken cavity with salt and pepper. Put crushed garlic, chopped onion and dry herbs inside cavity of chicken. Using twine, tie the legs closed. Use olive oil to rub the entire outside of chicken. Apply more crushed herbs to outside of chicken. Push it under the skin if you can. Place chicken into preheated roasting pan that you’ve added a rack to. Just a flat little rack to keep meat up off bottom of pan. Open roast at 425 degrees for first 45 minutes. Reduce heat to 350 degrees and continue to roast for 1 more hour. Remove from oven and pierce thigh, if juices run clear meat is done. Allow to rest 15 to 20 minutes. Carve for serving, cover with foil while making gravy.


Place roasting pan on top of stove, remove floating chicken fat by skimming with a spoon. Over medium heat, deglaze pan drippings with hot chicken broth. Use a spoon to scrape sides and bottom to get all the bits and pieces loose. If gravy needs thickening, add 1/4 cup flour to 2 Tbsp. butter and work together with fingers. Bring liquid in pan to a boil. with one hand, tip pot up so liquid runs to one end. Wisk in some butter-flour mixture with the other hand. Keep adding and whisking until a nice smooth medium thick gravy develops.
Very good serves with mashed potatoes, small early peas, green salad and some soft chewy warm Italian bread with lots of butter.

B-man :wink: