• Preheat oven to 425 degrees F.

Prepare Roasting Pan

• Add some olive oil to a roasting pan and 1 cup of chicken broth, add 2 quartered onions and chopped carrots to the bottom of the pan to create a bed for the chicken. I add a grate on top of the vegetables to allow air to flow under the chicken for an even cook. Set aside.

Prepare the chicken

• Chop fresh herbs.
• In a small bowl, add butter and then mix in chopped fresh herbs (oregano, thyme, parsley) with the butter until combined.
• Rub the herb butter under the skin of the chicken breast and all over the outside of the chicken.
• In a small bowl combine Herbs de Provence, smoked paprika, salt and pepper.
• Season inside the chicken cavity with half of the Herbs de Provence mix. Put lemon, garlic, onion, in the cavity.
• Season the outside of the chicken with the remaining Herbs de Provence mix.
• Wrap the chicken with butcher twine. Place the chicken breast side up in the prepared roasting pan.
• Roast at 425 degrees for an hour and half or until an instant read thermometer reads 165 degrees.
• Take the chicken out of the oven and remove it from the roasting pan. Let the chicken rest for 10 minutes before slicing.

Gravy

• Place the roasting pan on medium heat. In the roasting pan with the chicken drippings, add the flour and whisk well to ensure there are no lumps. Gradually add the chicken broth and Worcestershire sauce, stirring continuously until smooth. Season to taste and continue cooking until the gravy has thickened.
• Enjoy!