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1
Preheat the oven to 425 degrees and place a heavy roasting pan to preheat in the oven.
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2
Season the inside of the chicken cavity with salt and pepper.
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3
Put the crushed garlic, chopped onion and dry herbs inside the cavity of the chicken.
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4
Using the twine, tie the legs closed.
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5
Use the olive oil to rub the entire outside of the chicken with an even coat of oil.
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6
Pick the herb from the stem and coarsely chop them before sprinkling the herb liberally and evenly on the chicken.
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7
Place the chicken into the preheated roasting pan and roast at 425 degrees for the first 45 minutes of roasting.
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8
Reduce the oven temperature to 350 degrees and continue to roast for an additional 1 hour.
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9
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 minutes before carving.
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10
If the juices are still pink return to the oven for more roasting time.
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11
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.
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12
Use a spoon to scrape up all the crusty bits (that's where the most concentrated flavor is) and bring to a boil.
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13
Remove from the heat and strain the liquid into a gravy boat to pass at the table.
