How To Roast a Whole Chicken
Step 1: Prepare Oven and Pan
Set oven rack in lower third of the oven. Preheat oven to 450 degrees F. Place roasting rack in roasting pan if using and coat the rack and pan with cooking spray.
Step 2: Prep Chicken
Place chicken on work surface and remove giblets. Loosen skin by running fingers between the skin and the breast meat.
Step 3: Make Herb and Garlic Paste
Stir oil, garlic, chopped herbs, salt and black pepper in a small bowl. Alternatively, you can brine your chicken, and season it only with the garlic, pepper and herbs (skip the salt in the seasoning rub.)
Step 4: Rub Herb Mixture on the Chicken
Rub garlic herb mixture between the skin and meat and in the cavity. Rub excess garlic and herb mixture onto the chicken breast and all over the outside of the chicken. Place herb sprigs inside the cavity of the chicken.
Step 5: Prep Chicken For The Oven
Tie the chicken legs together or truss with a preferred method with kitchen twine if desired. Place the chicken on the rack or directly on the surface of the roasting pan. Pour in 1 cup water around the chicken (or under the rack.)
Step 6: Roast The Chicken
Transfer the chicken to the oven and roast for 20 minutes. Without opening the oven reduce the heat to 325 and continue roasting until an instant-read digital thermometer registers at least 165 degrees when inserted into the deepest part of the thigh meat, 1 hour 20 minutes to 2 hours 10 minutes. Times will vary depending on the weight of the chicken and the thickness of the breast meat. A smaller four and a half lb chicken will be ready on the shorter end of the scale so check early and adjust your timing accordingly.
Step 7: Rest The Chicken Before Carving
Let the chicken rest for 20 minutes before carving. Place it on a carving board that has channels along the outer edge to catch the juices. It will be very juicy! If you want to let it rest longer, that is even better! Simply tent it with foil to keep it warm.
Step 8: Make the Pan Gravy
Remove the roasting rack. Pour about ¾ cup broth into the roasting pan with the pan juices and set on a burner over medium heat. Bring to a simmer, scraping up the pan drippings in bottom of the pan with a whisk. Stir cornstarch into the remaining ¼ cup broth. Whisk into the simmering broth, stirring constantly. Simmer, whisking until thick and shiny, about 3 minutes.
Step 9: How to Carve The Chicken
Carve the chicken: Remove the legs at the thigh joint. Cut into drumstick and thighs. Cut through the breast meat to the wishbone. Remove wings, leaving drummet attached if desired. Then cut along the sternum of the chicken and slide a knife along the rib bones to debone the chicken breast. Remove the chicken breast and set it on the cutting board. Slice into chunks. Save the carcass and bones for Homemade Chicken Broth.
Step 10: Serve Chicken with Gravy
Serve the chicken with the gravy.