Herb Roasted Chicken with pan sauce

Chicken Ingredients:

- Chicken, spatchcock 1 whole

- Butter ½ stick

- Lemon, juiced 1

- Garlic, minced 3 cloves

- Thyme, fresh 1 spring

- Pro Seasoning 2 teaspoons

- Onion, sliced 1

For the Sauce:

- Flour 2 tablespoons

- Chicken stock 8 oz

Method of Prep:

Preheat oven to 400 degrees. In a small bowl, mix together lemon juice, 1 teaspoon Pro Seasoning, butter, thyme, and garlic. Place sliced onion in the bottom of a saute pan or cast iron skillet. Rub butter mixture under the skin of the chicken. Cut a small slit in both of the breasts and insert butter mixture. Season the whole chicken 1 teaspoon Pro Seasoning. Place chicken breast side up in the saute pan. Bake in the oven until the internal temperature reaches 165 degrees, about 1 hour.

For the sauce, remove the chicken from the pan. Place pan on a medium high burner. Sprinkle flour over the surface of the remaining ingredients. Stir with a whisk until thick. Add chicken stock and stir until gravy is formed. Continue cooking the sauce and stirring on low heat for another 5 minutes. It's important to cook the flour in the gravy long enough to bring the starchiness down. If the gravy is very thick, add more stock to desired consistency.