Herb Roasted Chicken

I have never really roasted a chicken before, I have no idea why. So when I realized I had a whole chicken in my freezer that I needed to cook I decided to look up a recipe to roast it that didn't include lemons. I love lemons but I use them on my fish a lot and Hubby was getting tired of lemon pepper. Plus my little brother was coming over and I knew he wasn't a fan of lemons on anything. SO I found this one by Anne Burrell and even though I think she is a great chef and somewhat like her show (when she isn't being obnoxious...) I have never tried one of her recipes, it didn't have lemons.. so I went for it. It turned out delicious. It was super easy and everyone loved it. Going in the "keeper" box for sure. I made a few modifications to the recipe so I will post how I made it and link to her original recipe below. Enjoy! 

Herb Roasted Chicken

By: Anne Burrell 

1 whole chicken
2-3 sprigs fresh rosemary, picked and finely chopped
5-6 fresh sage leaves, chopped
3 cloves of garlic, finely chopped
dash of red pepper flaskes
1 T onion powder
2 tsp fresh chives, chopped
1/2 cup fresh parsley, chopped
1 tsp bay leaves, chopped (not whole leaf) 
2 tsp salt
pepper to taste
4 cups chicken stock or broth (large box) 
4 T olive oil plus more for drizzling


Preheat oven to 450°

    In a small bowl combine all seasonings with olive oil and set aside.  Using your fingertips carefully work your way under the skin of the chicken to separate the skin from the breast to make a pocket. Now push handfulls of your seasoning mix into the pocket and rub all over to coat the inside of the chicken, using all the seasoning mix. Now drizzle the outside of the chicken generously with olive oil and massage it into the skin all over. Basically think of tanning oil and rub it all over. Sprinkle with salt and any little bits of herb stuck to your hands from stuffing it under the skin is fine. 
   
    Using a large roasting pan with a rack place the chicken on the rack and pour the chicken broth into the bottom of the pan. Cover with foil and bake for 1 1/2 hours. Then take the foil off and bake an additional 15-20 minutes or until the skin is nice and crispy with a nice dark color to it. 

     Remove from the oven and let rest for about 10 minutes before carving. While chicken is resting pour the stock from the pan (and all the drippings that have fallen into it from the chicken) into a sauce pot over medium heat. In a small bowl to the side mix warm water with corn starch to dissolve the corn starch. When the drippings and stock start to boil add the corn starch mixture to the stock slowly until it starts to thicken to your desired consistency. This is a fantastic sauce to pour over your chicken or sides. Carve your chicken and serve while hot!