Ingredients:
- 1 whole chicken (3-4 lbs / 1.35 - 1.8 kg), preferably organic and air-chilled
- 2 tablespoons kosher salt (30ml)
- 1 teaspoon freshly ground black pepper (5ml)
- 1 tablespoon dried herbs (e.g., thyme, rosemary, sage blend) (15ml)
- 1 lemon, quartered
- 1 head of garlic, cut in half horizontally
- 2 tablespoons olive oil (30ml)
- 2 tablespoons all-purpose flour (30ml) (optional for Pan Sauce)
- 1 cup chicken broth (240ml) (optional for Pan Sauce)
- 1 tablespoon butter (15ml) (optional for Pan Sauce)
Instructions:
- Pat the chicken completely dry with paper towels. Combine salt, pepper, and dried herbs. Rub the mixture all over the chicken, including under the skin of the breast. Place the chicken on a wire rack set over a baking sheet (or in a roasting pan). Refrigerate uncovered for at least 1 hour, or preferably overnight.
- Preheat oven to 450°F (232°C).
- Remove the chicken from the refrigerator 30 minutes before roasting. Stuff the cavity with lemon quarters and garlic halves. Truss the legs together with kitchen twine (optional, but helps with even cooking).
- Drizzle the chicken with olive oil. Place the chicken in the preheated oven and roast for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue roasting for another 45-60 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Basting with pan drippings halfway through is a good shout.
- Remove the chicken from the oven and let it rest for 15 minutes before carving.
- While the chicken rests, skim off excess fat from the roasting pan, leaving about 2 tablespoons of pan drippings. Place the roasting pan over medium heat. Sprinkle in flour and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the sauce has thickened slightly. Stir in butter. Season to taste with salt and pepper.
- Carve the chicken and serve with pan sauce (if desired) and your favorite sides.