- 1 (4 lb.) organic whole chicken
- olive oil, about 1 – 2 tbsp
- 4 sprigs of thyme
- 3 sprigs of rosemary
- 2 sprigs of sage
- 2 cloves of garlic
- 1 lemon, cut in quarters
- Toronto steak & chicken rub (from Whole Foods)
- a pinch of Spanish paprika
- 1 tbsp butter
- 1 tbsp flour
Rinse and remove any giblets from the inside of the chicken. Thoroughly dry the
chicken by patting it dry with paper towels.
Preheat the oven to 350°F.
Gently massage both sides of the chicken with enough olive oil to coat all of the
chicken. Sprinkle a pinch of the Toronto seasoning inside the cavity of the chicken.
Then sprinkle the seasoning all over the outside of the chicken, both top and
Gather 3 sprigs of thyme, 2 sprigs of rosemary, and 1 sprig of sage and place them
inside the cavity. Place the whole garlic cloves and lemon quarters inside too. Chop up the remaining herbs into fine pieces and sprinkle them all over the top (breastside
up) of the roast chicken, gently pressing them into the chicken to make sure they stick.
Place the chicken (breast-side up) into a roasting pan.
Bake for approximately 1 1/2 hours, using a large spoon to scoop up the chicken’s
juices every 20 minutes or so to baste the chicken.
To check readiness, insert a thermometer into the thickest part of the chicken; it should read 165°F (and when
you poke the chicken, its juices should run clear). For the last minute or two, broil
the chicken just to give it some really nice color.
Then remove the roast chicken from the oven and temporarily cover it with foil for 20 to 30 minutes so that the
chicken has time to reabsorb its juices and remain tender and juicy.
While the chicken is resting, melt the butter in a small saucepan. Once melted, add
the flour and stir to create a roux. Add in some of the juices of the chicken from the
pan and stir together to create a gravy. Either spoon over the chicken or serve on