Roast Chicken and Chicken Gravy

Ingredients

• 1 whole chicken
• Salt and freshly ground black pepper
• 4 garlic cloves, smashed
• 1/2 medium yellow onion, peeled and sliced into halves, so you'll use 2 quarters
• Fresh poultry herbs
• 2 Tbsp butter, well softened
• Vegetable oil for skillet
• Pan drippings remaining after roasting chicken
• 3 cups low-sodium chicken broth, divided
• 3 1/2 Tbsp cornstarch
• 2 – 4 Tbsp heavy cream, optional

Directions

1. Heat the oven to 425 degrees. Cut away any extra fat from the chicken, especially around the neck and cavity, and pull out any stray pin feathers. Take the giblets out of the center and either discard them or save them for another use. Pat the chicken very dry with paper towels so the skin can brown well.
2. Lightly coat a cast iron skillet with vegetable oil, then place the chicken in it with the breast side up. Sprinkle salt and pepper inside the cavity, then fill it with the garlic cloves, onion wedges and herbs. Spread the softened butter over the chicken, paying special attention to the breast, and season the outside all over with salt and pepper. Tie the legs together with kitchen twine, then bend the wing tips back and tuck them underneath the chicken.
3. Roast the chicken in the heated oven until the thigh reaches 165 and the breast reaches 160, about 1 1/2 hours. Move the chicken to a carving board or platter, keeping the drippings in the skillet. Loosely cover the chicken with foil and rest it for 10 – 15 minutes before carving.
4. While the chicken rests, make the gravy. Remove and discard any large pieces of skin stuck to the skillet. In a mixing bowl or liquid measuring cup, whisk 1/4 cup of the broth with the cornstarch and set it aside.
5. Set the skillet over medium-high heat and loosen the browned bits from the bottom, then add 2 3/4 cups chicken broth. Bring it to a simmer. Whisk the cornstarch mixture again, then pour it into the skillet. Add salt if needed and season with pepper. Cook, whisking the whole time, until the gravy thickens, about 1 – 2 minutes. Stir in the heavy cream. Serve warm over mashed potatoes and chicken.