Herb Roasted Chicken

Directions

• Step 1 Preheat the oven to 425 degrees F.
• Step 2 Season the capon or roaster chicken cavity with salt and pepper.
• Step 3 Put the crushed garlic, chopped onion and dry herbs inside the cavity.
• Step 4 Using the twine, tie the legs closed.
• Step 5 Rub the entire outside of the capon or chicken roaster with an even coat of the olive oil.
• Step 6 Pick the herbs from their stems, coarsely chop them, and sprinkle them evenly on the chicken.
• Step 7 Place the chicken into the pre-heated roasting pan and roast at 425 degrees F. for 45 minutes.
• Step 8 Reduce the temperature to 350 degrees F. and continue to roast for an additional 1 1/2 hours, or until meat thermometer registers 165 degrees F. and the juices run clear when the thigh is pierced.
• Step 9 Allow resting on a platter for 15 to 20 minutes before carving.
• Step 10 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, and deglaze the pan drippings with the chicken stock.
• Step 11 Use a spoon to scrape up all the crusty bits (that are where the most concentrated flavor is) and bring to a boil.
• Step 12 Remove from the heat and strain the liquid into a gravy boat to pass at the table.