A very basic recipe, I use this a lot for meal prep and add ingredients I have on hand. This is wonderful with sautéed green beans and mashed cauliflower or potatoes. Or you can roast root vegetables in the roasting dish along with the chicken for an easy side dish. Includes recipe for an easy homemade gravy.
Preheat oven to 425 degrees F. Pat chicken till dry and remove any giblets. Place chicken in a large roasting pan, breast side up with wings tucked. Stuff the cavity garlic, shallots, a handful of herbs. Tie legs together with a kitchen string. Carefully lift the skin, sliding your fingers under to loosen it. Rub softened butter or oil underneath then on top of the skin, all around the chicken. Season with freshly cracked black pepper and salt - I used about 1/2 teaspoon each. Cook on the middle rack for 1 hour and 5 minutes and then check. Chicken should be a temperature of 165 degrees when inserted in between the thigh and breast - not touching the bone.
Remove from oven and place chicken on a carving plate or cutting board. Cover with aluminum foil.
Scrap leftover pan drippings into a large pan and place on medium heat. Add butter and shallots and sauté for about 2 minutes. Toss in 1 tbsp of flour and add the 1 cup of broth. Bring to a simmer and reduce till thickened, about 3-5 minutes. Stir in the lemon thyme and rosemary. Serve next to the chicken or pour on top.