- 1 (4-pound) chicken
- 2 cloves garlic
- 1 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh marjoram
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 lemon
- 1 medium ' ' onion , chopped
- 1 medium carrot , chopped
- 1 rib celery , chopped
- 1 cup chicken broth or canned low-sodium broth
Chop and mash the garlic on a work surface with the salt to make a paste. Scrape into a small bowl. Add the oil, tarragon, basil, thyme, marjoram, oregano, and pepper. Slip your fingers under the chicken skin to loosen it as much as possible in the breast and thigh areas. Rub as much of the herb paste as you can under skin. Rub the remaining herb paste in the body cavity, then place the lemon-half in the cavity. If desired, truss the chicken with kitchen twine.
Place the chicken, breast side up, on a rack in a roasting pan. Roast for 45 minutes. Scatter the onion, carrot, and celery in the pan. Roast until a meat thermometer inserted in the thickest part of the thigh, without touching a bone, reads 180°F.
Transfer the chicken to a platter. Discard the vegetables in the roasting pan. Pour the pan juices into a glass measuring cup. Let stand 5 minutes, then skim off any fat on the surface. Place the pan over high heat on top of the stove. When the pan is sizzling, pour in the degreased juices, then the broth. Bring to a boil, stirring up the browned bits on the bottom of the pan with a wooden spoon. Pour into a sauceboat. Carve the chicken and serve with the pan juices.