Herb Roasted Chicken

1. Wash Whole Chicken with cold water and pat thoroughly inside and out with paper towel

2. Mix all seasonings well in bowl and coat inside of chicken with herbs. Place the bay leaves inside.  Reserve some spice mix for outside if desired (My kids think it is too much so I just coat inside).  Let sit for at least 1/2 hour or even overnight in refrigerator for more flavor

3. Coat bottom of baking dish lightly with olive oil or spray with non stick cooking spray to prevent chicken from sticking

4. Before adding chicken to pan, loosen skin on the breast by putting your fingers in-between skin and chicken meat.  Add butter under skin if desired.  If you are not adding butter still loosen skin and lightly add extra virgin olive oil.  This makes the skin crispy but also easy to remove if desired.

5. Bake covered in a 350 degrees over for 1 hours.  Uncover lower heat to 325 degrees and continue baking for about 1/2 hour or until chicken juices run clear depending on your oven.  Baste at least twice during end of baking for a nicely golden brown chicken.

Easy Gravy

1. With a baster remove juices (removing the fat) before they evaporate from baking pan.  If you need a larger quantity of gravy add some low-sodium chicken broth (NOT bouillion cubes)

2. To make easy  no lump gravy use Corn starch or I like Wondra gravy mix.  I really don't use a recipe so this is what I do depending on the quantity of gravy desired. 

3. I add some Wondra (or corn starch) to a cup (maybe 1 tbsp or more) and add some COLD water (maybe 1/4 cup) mixing with a fork so you have a  smooth pour-able liquid.  It is important when using corn starch or Wondra to use COLD water.  

4. While juices from Chicken are on the stove on a low boil slowly add Wondra or corn starch liquid stirring constantly to the thickness you desire and heat to boil again and turn burner off.

5. Add salt or pepper as desired but with the seasonings from the chicken you really should not need any.  

Recipe from LastMinuteCooking.com