Roasted Chicken with Herb Butter, Lemon and Pan Gravy

I cook this every week and I always try to do something different with it. Basically what I do is carefully part the skin from the meat on the top of the chicken breast and stuff the gap with fresh, delicate herbs such as parsley, basil and marjoram, then I tie it up and roast it with some olive oil and salt.

2 bunches fresh soft herbs, such as basil, flat-leaf parsley, marjoram (60 g)
extra-virgin olive oil
sea salt
black pepper, freshly ground
¼" chunk butter, cut in half if from 1 lb
1 (3-4 lb) whole chicken, giblets removed (1.3-1.8 kg)
1 lemon

Gravy:
2 red onions, unpeeled
1 head garlic, unpeeled, cloves separated
1 Tbsp. all-purpose flour, unbleached

Preheat the oven to 425°F (220°C, Gas Mark 7).

Put the lemon in a pan of hot water and boil for a few minutes to warm it up.

For the Herbs and Butter:
Pick and finely chop the soft herbs and drizzle with a couple of glugs of olive oil. Season generously with salt and pepper.

For the Chicken:
Slash the chicken legs with 3 deep cuts to the bone.

Rub inside the chicken cavity with sea salt, then carefully grab the skin at the tip of the chicken breasts, making sure that it doesn't rip, and pull up gently. With your other hand gently separate the skin from the meat of the breast with your forefinger. Use a small spatula to get further down the breast and make a pouch.

Push in most of the chopped herbs and a chunk of butter on both sides of the breast.

Poke the lemon with the end of a sharp knife once, then place into the cavity. Pull the skin of the chicken breast forward so that none of the flesh is exposed, tuck the little winglets under, and tie up as firmly as possible.

Scatter over the remaining chopped herbs all over the chicken and place on a baking tray.

Halve the red onions and place on each corner of the tray, scatter the garlic cloves around the chicken.

Cook for 1 hour, or until golden and cooked through.

Remove from the oven and lift by the legs letting the juices f\darin to the pan. Set on a cutting board and let rest while you make the gravy, about 15 minutes.

For the Gravy:
Remove the skins from the onions. Put the baking tray on the stovetop burner set to medium heat. Sprinkle the flour all over. Smash the onions and garlic with a potato masher. Top it up with some water or stock. Bring to a boil.

Remove from the heat and strain the gravy with a seive, use the back of a ladle to push the liquid through. Return to the stovetop and bring back up a boil until desired consistency.

To Serve:
Cut up the chicken and place on a platter. Any juices on the cutting board can be added to the gravy. Spoon over the gravy or serve on on the side.

Makes 4 servings.