Slathered in herb butter and finished with slow heat - yields an always juicy, super tasty roast chicken.
Splash of white wineoptional
Preheat the oven to 450 and place an oven safe skillet in it to preheat too.
MAKE THE HERB BUTTER
Mince the garlic and herbs. Set aside a pinch of each herb to use later in the sauce. Combine the remaining herbs and garlic with softened butter, salt and pepper. I found this easiest to do with my hands.
Rub the herb butter under the skin, all over the chicken breast meat and legs. Then finish with the last little bit on top of the skin.
Place your thermometer in the chicken.
ROAST THE CHICKEN
Use hot pads and take the skillet out of the oven. Place the chicken in the skillet, breast side UP. Return to oven.
Cook to 140-ish degrees. Then turn off the oven to let the chicken finish cooking to 160-165.
Remove the skillet and chicken from the oven. Take the chicken out and set aside.
MAKE THE PAN GRAVY
Pour the pan drippings into a heat proof container. Wait a few minutes for the fat to float to the top. Skim off 2 Tbs of fat and return it to the pan, with the burner on medium-high. Add the shallots and cook until softened, about 2 minutes.
Meanwhile, skim the remaining fat off the top of the dripping and discard the fat. Keep the drippings! If you don't have 1 cup of drippings, add chicken stock to get 1 cup. Add in the mustard.
Add 2 Tbs flour to the pan and whisk constantly until it smells toasty. Then slowly whisk in 1 cup of the drippings. Add a splash of wine and continue to whisk.
Remove from heat, add in lemon juice and a pinch of leftover minced herbs.
The chicken has rested, so now you can carve it. Serve with pan gravy.