How to cook Roast Chicken?

Preheat oven to 400 F. Dry chicken with paper towels. Combine 2 tbsp of olive oil, salt, herbs, pepper, lemon, and garlic. Rub marinade over chicken pushing some under the skin if possible. Peel the onion. Cut the onion in half then cut each half into 4 wedges. Cut the carrots into 2-inch pieces. Scatter onions and carrots on the base of a frying pan, cast-iron skillet or broiler pan. Toss vegetables with remaining 1 tbsp olive oil. Place chicken on top of carrot and onion. If you want potatoes, add them now as well. Roast chicken until well-browned and juices run clear. A basic guide is 15 minutes per pound with 15 minutes tacked on the end, so one hour for a 3-lb chicken, one hour, 15 minutes for a 4-lb. Let rest for 10 minutes. Place on a carving board or a plate. With a large knife remove the thigh and legs in one piece on both sides. Cut through the breast to divide into two pieces. If it is big, divide in half again horizontally. Serve to your friends with the onions and carrots. To make a quick gravy, remove onions and carrots from pan, and pour off all but 2 tbsp of the remaining fat. Place on stove over medium heat and stir in 2 tbsp flour. Cook for a minute or two or until flour colors slightly. Add 2 cups chicken stock, preferably low-salt, bring to a boil while stirring. Reduce heat and simmer for a few minutes until desired consistency.

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