Herbed Roasted Chicken

Directions

1. Preheat the oven to 425 degrees and place a heavy roasting pan to preheat in the oven.
2. Season the inside of the chicken cavity with salt and pepper. Put the crushed garlic, minced onion and dry herbs inside the cavity of the chicken. Using the twine, tie the legs closed. Use the extra virgin olive oil to rub the entire outside of the chicken with an even coat of oil. Pick the herbs from the stem and coarsely chop them before sprinkling the herb liberally and proportionately on the chicken.
3. Place the chicken into the preheated roasting pan and roast at 425 degrees for the first 45 min of roasting. Reduce the oven temperature to 350 degrees and continue to roast for an additional 1 hour. Remove from the oven and pierce the thigh; if the juices run clear when pierced allow to rest on a platter for 15 to 20 min before carving. If the juices are still pink return to the oven for more roasting time.
4. While the chicken is resting, place the roasting pan on top of the stove, remove any chicken fat with a spoon, and, over medium heat, deglaze the pan drippings with the chicken broth. Use a spoon to scrape up all the crusty bits (which's where the most concentrated flavor is) and bring to a boil. Remove from the heat and strain the liquid into a gravy boat to pass at the table.
5. This recipe yields 4 to 6 servings.