1Clean chicken. take giblets and neck and put them in a ziplock freezer snack bag and put them in the freezer for future use. Stuff chicken inside with paper towels..two should do. Also dry chicken off on the outside.
2Put oven shelves down to the lowest position, so that the top one is in the middle position,
3Set oven at 450F degrees and let heat for 10 minutes AFTER the 450F is reached.
4Use a triple layer aluminum roasting pan…one that will leave 3 inches around the chicken.
5Put EVOO in pan. about 1/2 cup of it.
6Lay cleaned and patted dry chicken … breast side up… in the roasting pan. Sit aside.
7Mix all the spices and herbs together, add the Sunny-D and the chicken stock in 2 cup measure. Whip together with a wire whip.
8Have the roasting pan with the chicken in it on the counter in a comphy working position.
9Dip your hand into the herb-spice-liquid mix and rub it inside, outside..all over the whole chicken. Next tie the wings to the breast of the chicken with the twine. Put the garlic cloves inside the body cavity. Next tie the legs up, closing the body cavity. Now pour the rest of the spice-herb-mix over the chicken…SLOWLY..
10Put the chicken… in the roaster… into the oven on the middle shelf.
11Roast at 450F for 10 minutes..THEN…Lower the heat to 350F and roast for 1 hour..after 30 minutes..add more water to the pan…basting… with the liquid in the pan …the chicken every 15 minutes.
12After one hour is up, turn the heat up to 450F for 20 minutes..basting with the liquid in the pan every 5 minutes..remove from the oven after chicken is nice and toasty brown…THEN remove the chicken from the roaster and put on a platter. Make gravy in the roasting pan (on a stove top burner sat on high)…by adding cornstarch to some cold water and whip with a fork until all the lumps have dissolved and add to the boiling liquid. Serve gravy in a small bowl for over the chicken and mashed potatoes.