Herb-Roasted Chicken with Pan Gravy
- Leaves from 2 fresh rosemary sprigs, minced
- 4 fresh sage leaves, minced
- 3/4 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to
- 1 chicken, 4 to 5 lb., rinsed and patted dry
- 3 fresh rosemary sprigs
- 2 fresh sage sprigs
- 2 tsp. extra-virgin olive oil, plus more for
- 1/2 cup chicken stock
- 2 Tbs. dry vermouth
- 2 to 3 tsp. cornstarch
- 1 to 2 Tbs. unsalted butter, cut into pieces
In a small bowl, stir together the minced rosemary, minced sage, the 3/4 tsp. salt and the 1/2 tsp. pepper. Set aside.
Season the chicken cavity with salt and pepper. Cut 2 of the rosemary sprigs in half and place in the cavity along with the sage sprigs. Brush the outside of the chicken with olive oil and sprinkle with the herb mixture.
Pour the 2 tsp. olive oil into a 10-inch fry pan. Place the chicken, breast side up, in the pan and transfer to the oven. Roast, basting occasionally with the pan juices, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170ºF, 55 to 60 minutes. Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving.
Pour off all but 2 Tbs. of the fat from the pan. Set the pan over medium-high heat and add the stock, vermouth and the remaining rosemary sprig. Cook, stirring often, about 5 minutes. Remove the rosemary and discard. Add the cornstarch and cook, stirring, until the gravy is slightly thickened, 5 to 7 minutes. Whisk in the butter a few pieces at a time, and season with salt and pepper.
Carve the chicken and arrange on a warmed platter. Pour the gravy into a sauceboat and pass alongside. Serves 4.