Thanksgiving Chicken and Gravy

• In a small bowl, stir together the thyme, sage, dried oregano, and the olive oil. Remove the neck and giblets and reserve for stock, if using. Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks. Rub the herb and oil mixture on the meat and under the skin then pat the skin back into place.
• In a second small bowl, stir together the salt, sugar, and black pepper. Rub the seasoning inside the cavity and on to the skin. Place the chicken onto a wire rack set inside of a rimmed baking sheet and refrigerate the chicken, uncovered, overnight or a few hours if you want to cook it the same day.
• Remove from the refrigerator and spritz the skin on all sides of the chicken with olive oil spray. Tuck the wing tips behind the neck, tie the legs together with kitchen twine, and let the chicken temper on the counter for 20 minutes.

Conventional Oven:

• Position a rack in the center of the oven and preheat to 425°F. If using a probe, insert the thermometer in the thickest part of the breast (not touching the bone) and set the temperature to160F. Roast until the breast reaches 160°F and the thighs reach at least 175°F or higher (they’ll rise slightly as the chicken rests), 45 to 55 minutes, or longer depending on the size of the chicken. Rotate the baking sheet front to back after 25 minutes.
• Carefully transfer the chicken, still on the wire rack, to a cutting board. Let rest for 15 minutes before carving, allowing the juices to redistribute and the residual heat to bring the breast temperature to 165°F.

For the Gravy:

• As the chicken is resting, pour the fat and juices from the baking sheet into a small bowl. Add 2 tablespoons of the reserved fat and juices (discard the rest) into a small saucepan and warm over medium heat. Sprinkle the flour over the fat, stir to combine, and cook, stirring constantly, for 2 minutes.
• Whisk in the broth and bring the mixture to a simmer, 2 to 4 minutes. Continue to whisk and cook until thickened to a creamy gravy, about 5 additional minutes. Season with salt and pepper to taste and serve alongside the carved roasted chicken.