Ingredients Herb Butter:
6 sprigs fresh thyme
3 sprigs fresh rosemary
6 sprigs fresh oregano
1 small onion, peeled and finely chopped
Zest of 1 lemon or lime
1 teaspoon honey
3 tablespoons butter (room temperature)

Chicken:
1 The Best Dressed Chicken roaster
6 small onions (peeled and halved)
1 whole head garlic (unpeeled and cut in half horizontally)
1 tablespoon olive oil
Herb butter
2 teaspoons salt
Freshly ground black pepper

Sauce:
2 cups chicken broth
1 1/3 tablespoons Dijon Mustard
1 tablespoon unsalted butter

Instructions/Directions:

1. Preheat oven to 450 degrees Fahrenheit.
2. Make herb butter: pull herbs from the stems and chop finely. Combine the chopped herbs with the ingredients as outlined, in a small bowl and blend well. Set aside.
3. Place onions and garlic in a roasting pan and toss with the olive oil. Pat the chicken very dry with paper towels, and place in the same roasting pan. Use a spoon to rub the herb butter all over the chicken and under the skin too. Sprinkle the salt evenly over the chicken and season with fresh black pepper to taste.
4. Place the chicken in the oven and roast for 30-40 minutes, or until skin is golden brown. Turn the heat down to 375 degrees Fahrenheit; continue to roast for 15-20 minutes more, or until done. Chicken should be done in less than an hour.
5. Transfer the chicken and onions to a sering platter to rest and cover with foil. Discard the garlic. Pour off all the fat, leaving the brown baked-on bits in the bottom of the roasting pan. Add the chicken stock and place on the stove over high heat; bring to a boil and whisk in Dijon mustard. Stir and combine the brown bits with the stock and continue to cook until the liquid is reduced by half, 5 to 8 minutes. Turn off the heat and stir in the butter. Pour the same into a gravy boat and serve alongside chicken.