Classic Roasted Chicken with Herb Gravy

Instructions

1. 1

   Preheat your oven to 220°C (425°F).

2. 2

   Pat the whole chicken dry with paper towels. Rub the chicken all over with olive oil, then season with salt and black pepper.

3. 3

   Finely chop the fresh rosemary and thyme. Mince the garlic. Rub the herbs and garlic over the chicken, including under the skin if possible.

4. 4

   Peel and quarter the onion. Place the onion pieces inside the cavity of the chicken.

5. 5

   Place the chicken breast-side up on a rack in a roasting pan. Roast in the preheated oven for 15 minutes.

6. 6

   Reduce the oven temperature to 190°C (375°F) and continue roasting for about 1 hour, or until the internal temperature reaches 75°C (165°F) and the juices run clear.

7. 7

   Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10-15 minutes.

8. 8

   While the chicken rests, pour the pan drippings into a small saucepan. Skim off excess fat if needed. Add the chicken broth and bring to a simmer over medium heat.

9. 9

   In a small bowl, mix the cornstarch with 2 tablespoons of cold water to make a slurry. Whisk the slurry into the simmering broth and cook until the gravy thickens, about 2-3 minutes.

10. 10

    Carve the roasted chicken and serve with the herb gravy.