-
1
Preheat the oven to 350 degrees F, and position rack near the center.
-
2
Place the chicken in a 6-cup oval ceramic baking dish or a 9-by-13-inch baking pan, then sprinkle it inside and out with the salt, dried herbs, and pepper.
-
3
If you like, place a few sprigs of each herb inside the cavity of the chicken.
-
4
Roast for 90 minutes, basting from time to time if desired.
-
5
Transfer the chicken to a carving board or a platter.
-
6
Set it in a warm place and tent loosely with aluminum foil.
-
7
Tilt the roasting pan over a cup to collect pan drippings, and set aside.
-
8
(Fat will rise to the surface and flavorful juices will sink to the bottom.)
-
9
Pour 1 cup of the chicken broth into the roasting pan.
-
10
With a metal spatula, scrape up any bits clinging to the pan.
-
11
In a small saucepan over medium-high heat, whisk the cornstarch into the remaining cup of chicken broth and cook, stirring constantly, until the mixture begins to boil.
-
12
Add the broth from the roasting pan and continue stirring until boiling and slightly thickened.
-
13
Discard most of the fat from the top of the reserved pan drippings (you should have about 1 cups), then whisk the juices into the gravy.
-
14
Transfer to a gravy boat.
-
15
Serve the chicken hot with garlic mashed potatoes, a simple green vegetable, and the gravy.
