Herb Roasted Chicken Updated

It.was.a.freaking.success.

Remember this photo? It's the cover.  

Here's MINE:

I can honestly tell you, I started it at 3:30 pm and it was done at 5:45 pm.  1 hour of that time was soaking the bird in a brine (salt water).  Another 45 minutes was cook time.  The other minutes (I'm not a math person so sue me) were in prep or reading the recipe.  :) 

I will say 2 3 things: 

1. Cutting the back bone was weird, I had never done it, and I am SO glad I am not a doctor.
2. I didn't have a 12" skillet (a cast iron skillet would be idea) so I used my coated cast iron pot instead.  
3. Instead of using Tarragon and Thyme (not available on shortest notice from Kroger today), I subbed in Basil and Oregano as per the recipe suggestion.  Awesomeness.  

Who wants the recipe? I will email it to you right now.  I'm waiting.  

Okay, well, while I wait, here's more delish pictures of dinner tonight.  Be jealous.  I am so sad there isn't a drop left over.  

Juices left in the pan were used to make a sauce .  I simply added flour (remember this from a previous post?) and some herbed butter at the end with some LEMON juice.  It was so tasty. My husband said "creamy". That is saying something.

After adding the flour to the juices, and some chicken broth, letting it simmer for a few minutes makes it reduce and also thicken.

This is how it turned out after adding the herbed butter I basted the chicken with and shoved under the skin.  It was so wonderful with a little lemon juice too!

Recipe says to let the chicken "rest" for 20 minutes while you make the sauce.  Easy enough.