Delicious Herb Roast Chicken

1 (5 ½-6 lb.) roasting chicken
½ bunch fresh oregano
½ bunch fresh thyme
½ bunch fresh parsley
1 lemon, halved
1 head garlic, halved
2 medium sweet onions, halved
2 T. margarine
Freshly ground pepper
Kosher salt
2 T. Olive oil
½ c. dry white wine
1½ c. low sodium chicken broth
2 T. cornstarch
kitchen string

Preheat oven to 425 degrees. Rinse chicken with cool water, inside and out. Pat dry with paper towels. Divide the herbs, keeping half of them whole. Finely chop the other half. In a small bowl mix the margarine with the chopped herbs until combined. Rub the herb mixture all over the outside of the chicken and under the skin where possible. Avoid breaking the skin. Season the entire bird with the salt and pepper. Stuff the cavity with the lemon and garlic, halved horizontally, 1 onion cut in half and the remaining whole bunches of herbs. Tie the legs together with kitchen string and tuck the wing tips under the body to help hold the chicken’s shape. Pour 2 T. of olive oil into a heavy duty roasting pan.
Place the chicken breast side up on a roasting rack and place in the baking pan. Add the remaining onion, cut in half, into the roasting pan. Roast for 40 minutes. Take it out of the oven to baste with the drippings. Cook for another 30 minutes. Baste it again. Check the chicken with an instant read thermometer. The chicken is done when the gauge measures 165 degrees when inserted into the thickest part of the thigh. If it is not done, continue roasting, basting and testing every 15 minutes until the temperature registers 165.
Remove the chicken to a platter and let rest for 15 minutes so the juices settle back into the meat before carving. Remove the onion from the pan. Tilt the pan so the drippings collect into one corner. Skim off all but one tablespoon of fat and leave the drippings in the pan. Place on stove top and turn on to medium heat. With a wooden spoon, scrape the brown bits from the pan bottom. Slowly add the cornstarch mixed with a small amount of water into the pan. Keep stirring to incorporate the cornstarch. Pour in the chicken broth in stages. Continue to stir to dissolve the thickener and prevent lumps. Stir in the white wine. Let the sauce reduce for a bit. Season with pepper and salt to taste.
Carve the chicken, garnish with fresh parsley if desired and serve the sauce in a separate vessel.
Yield: 6 to 8 servings. Preparation time: 40 minutes. Cooking time: 1 hour and 30 minutes