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1
Clean chicken.
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2
take giblets and neck and put them in a ziplock freezer snack bag and put them in the freezer for future use.
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3
Stuff chicken inside with paper towels..two should do.
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4
Also dry chicken off on the outside.
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5
Put oven shelves down to the lowest position, so that the top one is in the middle position,
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6
Set oven at 450F degrees and let heat for 10 minutes the 450F is reached.
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7
Use a triple layer aluminum roasting pan...one that will leave 3 inches around the chicken.
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8
Put in pan.
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9
about 1/2 cup of it.
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10
Lay cleaned and patted dry chicken ... breast side up... in the roasting pan.
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11
Sit aside.
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12
Mix all the spices and herbs together, add the Sunny-D and the chicken stock in 2 cup measure.
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13
Whip together with a wire whip.
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14
Have the roasting pan with the chicken in it on the counter in a comphy working position.
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15
Dip your hand into the herb-spice-liquid mix and rub it inside, outside..all over the whole chicken.
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16
Next tie the wings to the breast of the chicken with the twine.
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17
Put the garlic cloves inside the body cavity.
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18
Next tie the legs up, closing the body cavity.
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19
Now pour the rest of the spice-herb-mix over the chicken... ..
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20
Put the chicken... in the roaster... into the oven on the middle shelf.
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21
Roast at 450F for 10 minutes.. ...Lower the heat to 350F and roast for 1 hour..after 30 minutes..add more water to the pan...basting... with the liquid in the pan ...the chicken every 15 minutes.
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22
After one hour is up, turn the heat up to 450F for 20 minutes..basting with the liquid in the pan every 5 minutes..remove from the oven after chicken is nice and toasty brown... remove the chicken from the roaster and put on a platter.
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23
Make gravy in the roasting pan (on a stove top burner sat on high)...by adding cornstarch to some cold water and whip with a fork until all the lumps have dissolved and add to the boiling liquid.
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24
Serve gravy in a small bowl for over the chicken and mashed potatoes.
