Roast Chicken with Pan Gravy

Preheat oven to 400°. Pat chicken dry with paper towels. Tie rosemary, thyme and parsley together with 100 percent cotton kitchen string. Place herb bundle and garlic inside the bird cavity. Rub the outside with 2 tablespoons of the butter; sprinkle with paprika. Season generously with sea salt. Place chicken on a roasting rack in a well-insulated roasting pan (to prevent scorching the drippings). Place onion quarters on the rack under chicken. Let chicken come to room temperature before placing it on the center rack of oven. Roast 15 minutes.

Reduce oven temperature to 350° and roast until the internal temperature of the deepest part of the thigh muscle reaches 170°F on an instant-read thermometer, 75 to 90 minutes.

Remove chicken from rack and let rest on a platter. Meanwhile, prepare Pan Gravy: Drain liquid from roasting pan into a measuring cup, skim off the fat for another use and add the remaining juices to your stock. Leave onion in roasting pan.

In a small bowl, combine flour and the remaining 1 tablespoon butter. Add that mixture to the roasting pan; place pan over medium-high heat on stovetop. Swirl the butter and flour mixture for a minute or two or until melted and bubbly. Add 1/2 cup of the stock mixture to the roasting pan, scraping gently with a wooden spatula to deglaze the pan. Pour the liquid and solids into a saucepan, along with remaining stock mixture. Bring to a boil over medium heat. Simmer 10 to 20 minutes to reduce to sauce consistency. Season to taste with salt and pepper. Serve with carved chicken.