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1
Preheat the oven to 375 degrees F.
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2
Season the cavity of the chicken with salt and pepper.
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3
Stuff the cavity with the lemon, herbs, and half of the carrots, onions, and celery.
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4
Tie the legs together with kitchen twine and fold the wing tips under the back.
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5
Place the remaining carrots, onion, and celery in the center of a roasting pan just large enough to accommodate the chicken.
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6
Brush the entire chicken with the butter; season with salt and pepper.
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7
Set the bird breast-side up on top of the vegetables.
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8
Roast the chicken for 45 minutes.
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9
Then increase oven temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F., about 15 minutes more.
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10
Tip the chicken so the juices run into the pan.
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11
Transfer the chicken to a cutting board and loosely tent with foil while making the gravy.
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12
Discard the vegetables and pour the fat and juices in the pan into a small bowl.
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13
Transfer about 2 tablespoons of the fat back into the pan, skim and discard the rest.
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14
Add the roasting juices to the broth.
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15
Place the pan directly on the burner over medium-high heat.
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16
Scrape up any browned bits on the bottom of the pan with a wooden spoon.
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17
Stir in the flour and cook for 2 minutes, stirring constantly.
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18
Whisk in the broth and continue to stir.
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19
Bring to a boil and cook until thickened, about 3 minutes.
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20
Pour the sauce into a gravy boat and season with salt and pepper to taste.
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21
Carve the chicken and serve with gravy.
