This roasted chicken makes a great meal for company. It goes in the oven well before anyone arrives and by the time guests show up the house smells divine!
- One whole chicken
- 2 or 3 garlic cloves
- Bay Leaves
- Flour (not shown)
- Chicken Broth (not shown)
Remove the giblets then rinse the chicken with cool water and pat dry.
Melt the better part of a stick of butter and add basil, oregano, sage, marjoram, thyme and pepper – about two teaspoons each. Add a bit of salt and stir.
Crush the garlic and remove peel.
Stuff most of the garlic under the breast skin and a bit under the leg skin. Throw the rest into the cavity.
Spoon the butter/herb mixture over the bird.
Pour the rest into the cavity and add a couple of bay leaves.
Roast at 350 until internal temp reaches 180 and juices run clear, about 2 hours depending on the size of the bird.
Let the chicken sit for a bit before carving.
Meantime, put the roaster pan on the stovetop over low heat.
Stir in just enough flour to mostly soak up the fat.
Continue stirring, scraping the burnt/stuck bits from the bottom of the pan, until the flour just barely starts to brown.
Add a couple cups of chicken broth, stirring continually over low heat until gravy thickens.
Serve the gravy…
and the chicken!