1 organic chicken, 1.2 to 2 lbs
1 lemon, sliced in wedges
1 bunch mixed herbs (parsley and rosemary)
5-6 garlic cloves, slivered
water or chicken broth
sea salt and pepper to taste
Maple Chipotle Glaze
1 Tablespoon Dijon mustard
2 Tablespoons fresh lemon juice
1/4 cup maple syrup
1 Tablespoon fresh or dried rosemary, plus more for gravy
1 -2 Tablespoon Chipotle Oil
Sea salt and pepper to taste
Preheat the oven to 425 degrees. Wash the chicken and rub olive oil, salt and pepper on the outside skin and inside the cavity. Stuff the cavity with 2 slivered garlic cloves, herbs and lemon. Tie the legs with chicken string.
Place chicken on a roasting rack inside a heavy roasting pan. Add water or chicken broth 1/2 inch up the pan. Add garlic slivers to the broth. Tent chicken with tin foil and roast for 25 minutes. Baste chicken and lower heat to 350 degrees. Continue basting chicken every 20 minutes with broth and drippings for approximately 1 to 1 1/2 hours depending on the size of the bird.
Meanwhile, mix glaze ingredients together, adding oil last until thoroughly incorporated. Thirty minutes before the chicken is done, remove foil tent and brush on half of the glaze. Roast for 15 more minutes. Brush on remaining glaze and roast until 185 degrees registers on a meat thermometer and chicken is golden brown. Remove from the oven and let sit 15 minutes before carving.
For a simple gravy, first degrease the pan drippings. Add tapioca starch or cornstarch paste (mix 3 Tablespoons water to 1 Tablespoon starch) to the pan and heat while whisking to thicken the juices into a gravy. Add more rosemary and maple syrup if desired. Briskly whisk in more paste if thicker gravy is desired. Salt and pepper to taste.