Begin by drying the chicken. Place the chicken on a wad of paper towels to dry the bottom. Dry the top with extra paper towels.
Preheat oven or grill to 450F
Heavily salt the interior of the bird.
Set aside one sprig of rosemary and a few sprigs of thyme. Stuff the remaining rosemary, thyme, and sage into the birds cavity.
Begin trussing the bird by cutting a 8-10 ft length of butcher's twine. Lay the twine out horizontal to you and place the bird breast side away from you on the twine.
Wrap the twine up to the birds arm pits
Pull the neck skin over the breast and cross the twine over the pulled skin to keep it in place.
Pull the twine over the wings and down toward the legs. Cross the string over under the point of the crown.
Pull the crossed twine tight. My wings slipped out here taking photos. Keep them tucked.
Wrap the taught twine under and back around the legs. When you pull this it will cinch the legs out to cook up crispy.
Cross the twine one more time and cinch the legs so they jut out.
With the twine held tight, flip the bird
Tie the truss off by looping the twine 3 times over and pulling tight. Make a knot and cut the twine. Your bird is ready.
Give the bird a light spray with pam. I like this more than oil because its light and consistent. Heavily salt and pepper the bird. Theres a time for lots of spices... this is not that time. You're trying to make a crispy savory chicken and you want that chicken to shine.
Place the chicken on a large shallow pan or over indirect heat on the grill with a pan underneath to catch drippings. Set a timer for 40 min.
Combine the potatoes, carrots, onions, garlic, reserved herbs, 2 Tbsp mustard, juice of lemon, salt, pepper and 2 Tbsp of oil or your favorite fat ina shallow pan. I used bacon fat. Feel free to add any extra veggies you have in the fridge. I had some cherry tomatoes and a small eggplant.
At 40 min place the veggies into the oven. Check the bird.
Continue roasting the bird until 161F. About 1 hour and 30 min total. Toss the veggies while cooking a few times to coat juices.
Strain the reserved juices from the chicken pan. Add the separated fat to a small sauce pan over medium heat. Add the flour to make a roux. Whisk the roux for 3 min. Add the remaining chicken juices along with the stock and garlic cube. Bring to a simmer to thicken and then season with salt, pepper and parsley
Plate the chicken on a bed of the roasted vegetables and pour a ladle of gravy over top of it all.
