1 stick (1/2 cup) butter, room temperature
1 tablespoon fresh parsley, chopped
3 sprigs fresh parsley, whole
1 tablespoon fresh thyme, chopped
3 sprigs fresh thyme, whole
1 tablespoon fresh rosemary, chopped
1 large sprig fresh rosemary, whole
1 clove garlic, crushed
1 teaspoon kosher salt
2 teaspoons kosher salt
½ teaspoon freshly ground pepper
1 large (6-8 pounds) roasting chicken
3 yellow or white onions, peeled and quartered
2 heads of garlic, peeled
2 pounds new potatoes, scrubbed
2 cups chicken broth
½ cup dry white wine
2 teaspoons all-purpose flour
1. In a small mixing bowl, combine softened butter, chopped herbs and ½ teaspoon of the kosher salt. Mix well. Cover and set aside
2. Preheat oven to 400F.
3. Starting at the neck end, slide fingers under the chicken’s skin to loosen it over the breast and legs. Sprinkle cavity with salt and pepper. Place fresh herb sprigs into cavity. Place bird on a roasting rack over a baking sheet.
4. Rub half of the softened herb butter under the skin of the chicken. Truss chicken to hold its shape, and place onions around chicken on the rack. Brush the top of the chicken skin and the tops of the onions and potatoes with another tablespoon of the herb butter. Sprinkle exterior of the chicken with salt and pepper.
5. Place chicken in the oven and roast for ½ hour. Remove the baking sheet from the oven and place garlic cloves around the chicken, and brush vegetables and chicken with more herb butter. Roast and additional ½ hour. Keeping back 1 tablespoon of the herb butter, brush chicken and vegetables with the herb butter one more time. Roast an additional ½ hour, or until a meat thermomet
6. Transfer chicken and vegetables to a large platter. Tent with foil.
7. Set roasting pan over medium heat. Add broth and wine, and bring to a boil, scraping up brown bits. In a small bowl, mix together remaining herb butter and flour. Whisk into wine/broth mixture. Simmer sauce for about 5 minutes, or until thickened. Taste and adjust seasonings, and serve.