Herb Roasted Chicken
1 whole chicken (remove giblets and neck, if included)
4 cloves garlic, peeled and smashed
1 medium onion, chopped
3 bay leaves
1 Tbsp dried rosemary
1 Tbsp dried thyme, crushed
1 Tbsp sage
3 Tbsp extra-virgin olive oil
Adobo, to taste
1 C chicken broth
additional rosemary, thyme, and sage
Preheat oven to 425 degrees. Season inside of chicken cavity with Adobo. Place garlic, onion, and seasonings in chicken. Rub olive oil on the outside of the chicken. Place a pinch of each herb in your hand; lift the skin and carefully rub herbs under the skin, as far as possible. Sprinkle additional Adobo on the outside, if desired.
Place chicken on a flat roasting rack to keep the bottom of the chicken from touching the roasting pan. Roast the chicken at 425 degrees for 45 minutes, then reduce heat to 350 degrees and roast 30 minutes. Cover with foil and let stand on cutting board 10 minutes before serving.
To make gravy, deglaze pan with chicken broth. Scrape bits and pieces loose with a wooden spoon. If necessary, gravy can be thickened with flour.