Crispy Herb Baked Chicken with Homemade Gravy

Roast thighs and drumsticks for about 35 minutes, or until the thickest part reaches 165°F (75°C) and the juices run clear.

Roast a spatchcocked whole chicken for about 45 minutes, or until the breast reaches 151°F (66°C) and the thigh joint reaches 165°F (75°C).

If the skin needs more color, switch the oven to high broil for 1 to 3 minutes, watching closely so it does not burn.

Transfer the chicken to a platter and tent very loosely with foil for 5 minutes to rest while keeping the skin crisp.

For the gravy, scrape the tray drippings, rendered fat, and browned bits into a saucepan.

Set the saucepan over medium heat. When the drippings begin to bubble, whisk in the flour until smooth.

Slowly pour in the chicken stock while whisking constantly to prevent lumps.

Stir in the dark soy sauce or gravy browner and a little black pepper. Simmer for 3 to 5 minutes, stirring often, until the gravy thickens to a pourable consistency.

Taste and adjust with salt and pepper as needed, then pour the gravy into a serving jug.

Carve the chicken. Slice breast meat into thick portions and cut thighs along the bone if needed.

Arrange the chicken on a serving platter, garnish with parsley or fresh herbs, and serve with the warm gravy.