- STEP 1
Preheat the oven to gas mark 8(210-230 degrees Celsius)Take the chicken out of fridge around one hour prior to make sure that it reaches room temperature.Then, in your roasting tin, add the dry herbs( apart from the rosemary and thyme sprigs) and shake to combine. Cut two garlic cloves in half and rub generously all over the chicken. Then rub the chicken with olive oil and place in the roasting tin. Cover completely with the seasonings(including the cavity).Then,using a knife, make holes all over the chicken and push the Rosemary and thyme sprigs into the holes. Leave it for approx. 15 mins to absorb the flavours.
- STEP 2
Then place the the chicken in the oven for approx. 15 mins or until the skin is crisp and dark golden brown.Meanwhile heat the 500ml of stock in a pan until it boils.Take the chicken out of the oven and add the stock and remaining garlic cloves to the roasting tin. Turn the oven down to gas mark 4(160-180 degrees Celsius) and roast for 1.5-2 hours, basting and turning the chicken at 30 minute intervals.
- STEP 3
Remove the chicken from the oven and roasting tin, cover in foil and leave for 15 minutes to rest before serving. Meanwhile, put the roasting tin on the hob and slowly whisk in the cream and flour( in that order). after a minute or so , add the butter and take off the heat.You can strain the gravy through a sieve or strainer or serve it as it is for a heartier gravy.
- STEP 4
Carve the chicken and serve with roast potatoes and the gravy.