- One 3 to 4-pound pasture-raised local chicken, rinsed and patted dry
- Kosher salt and freshly cracked black pepper
- 4 to 5 sprigs thyme
- 4 to 5 sprigs rosemary
- 10 sage leaves
- 3 to 4 garlic cloves, peeled
- 1 small onion, peeled and quartered
- 1 lemon, quartered
- Olive oil or butter
- 1 to 2 tablespoons cornstarch
- 2 tablespoons Pennsylvania maple syrup
- 1 tablespoon whole-grain cranberry mustard
- 1 to 2 dashes Worcestershire sauce
Preheat the oven to 400°F.
Rinse the chicken and pat it dry; remove any extra parts from the inside, if applicable.
Stuff the chicken with a few sprigs of thyme and rosemary and 6 of the sage leaves, the garlic cloves and as many of the onion and lemon quarters as you can fit (cavity size will vary). Liberally cover the bird with olive oil, salt and pepper on all sides. Place into a roasting pan, breast side up, and roast for 45 minutes. Lower the temperature to 350°F and roast for another 30 to 45 minutes, until the skin is crispy and the internal temperature reads 165°F.
Remove from the oven and transfer the chicken to a carving board. Let it rest for 10 to 15 minutes.
To make the gravy, place the roasting pan over medium-low heat (it might require two burners) and scrape the ingredients from the bottom with a fork or small whisk. Incorporate the cornstarch into the pan gravy and whisk in the cornstarch. Let it simmer over medium-low heat until it reduces slightly. Skim the fat off the top if necessary.
Transfer the gravy to a glass measuring cup. Whisk in the maple syrup, mustard and Worcestershire sauce. Serve immediately.