Roasted Chicken with Herbs

1.Preheat the oven to 425°F (220°C).

Make the Marinade In a small bowl, mix together the minced garlic, olive oil, chopped rosemary, thyme, parsley, salt, and black pepper to make the marinade.

Marinate the Chicken Place the chicken in a large roasting pan. Rub the marinade all over the chicken, including the cavity. Make sure to get under the skin as well.

Prepare for Roasting Pour the melted butter over the chicken, and place the lemon slices and onion quarters inside the cavity of the chicken.

Roast the Chicken Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the pan juices every 30 minutes.

Rest and Carve Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving.

Make the Gravy While the chicken is resting, prepare the gravy. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until it turns golden brown.

Cook the Gravy Slowly whisk in the chicken broth, bring to a simmer, and cook for 5-7 minutes, stirring occasionally, until the gravy thickens. Season with salt and pepper to taste.

9.Serve the roasted chicken with the homemade gravy and enjoy!