FIRST STEP: PREPARE THE CHICKEN

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high heat will help to crisp up the chicken skin while keeping the meat juicy and tender.
2. Prepare the Chicken: Remove the giblets from the chicken (if included) and pat the chicken dry with paper towels. A dry chicken skin will ensure it gets crispy while roasting.
3. Season the Chicken: Drizzle olive oil over the chicken and rub it evenly all over the skin. Then, sprinkle the chicken with salt and black pepper. Make sure to season the inside of the cavity as well.
4. Stuff with Lemon and Garlic: Stuff the cavity of the chicken with the lemon wedges, minced garlic, and a few sprigs of rosemary and thyme. This allows the flavors to infuse the chicken as it roasts.
5. Add Fresh Herbs: Chop the remaining rosemary and thyme and sprinkle it over the outside of the chicken, pressing the herbs gently into the skin.
6. Baste with Butter: Melt the butter and drizzle it over the top of the chicken. This will help achieve a beautifully golden and crispy skin.

SECOND STEP: ROAST THE CHICKEN

1. Prepare the Roasting Pan: If you’re roasting vegetables with the chicken, arrange them in a single layer in the bottom of a large roasting pan. Drizzle them with olive oil, and sprinkle with salt, pepper, and oregano.
2. Place the Chicken in the Pan: Carefully place the seasoned chicken on top of the vegetables. The vegetables will roast in the drippings from the chicken, adding extra flavor to both the chicken and the vegetables.
3. Roast the Chicken: Place the pan in the preheated oven and roast the chicken for about 1 hour 15 minutes, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer. If the skin starts to get too dark before the chicken is fully cooked, tent it with aluminum foil to prevent burning.
4. Baste Occasionally: Every 30 minutes, use a spoon or baster to pour the juices from the pan over the chicken. This helps to keep the chicken moist and adds flavor to the skin.
5. Check for Doneness: Ensure the chicken is fully cooked by checking the internal temperature. If the temperature is at 165°F, it’s ready to come out of the oven.

THIRD STEP: REST AND CARVE

1. Rest the Chicken: Once the chicken is cooked, remove it from the oven and allow it to rest for about 10-15 minutes. This allows the juices to redistribute within the meat, keeping it moist when you carve it.
2. Carve the Chicken: After resting, carve the chicken by removing the legs, wings, and breasts. Slice the breasts into thick, juicy slices and serve with the roasted vegetables.

OPTIONAL STEP: MAKE THE GRAVY

1. Deglaze the Pan: After removing the chicken and vegetables, there will likely be flavorful drippings left in the roasting pan. Place the pan on the stove over medium heat and add the chicken broth, stirring to loosen the caramelized bits from the bottom of the pan.
2. Thicken the Gravy: In a small bowl, mix the flour with a bit of water to create a slurry. Slowly pour this into the pan, stirring constantly, until the gravy thickens.
3. Season the Gravy: Taste the gravy and add salt and pepper as needed. Pour the gravy over the carved chicken or serve it on the side.