1
Combine the garlic, sage, thyme, rosemary, parsley, olive oil, salt and pepper in an airtight bag. Add the chicken and marinate overnight.
2
Preheat the oven to 450°F. Roast the chicken on a baking sheet until the internal temperature reaches 155°F. Remove from the oven, cover, and let rest. The chicken should rise to 165°F internal temperature as it rests.
3
Toss the carrots on a baking sheet with the oil, fennel, salt and pepper. Roast for 15-20 minutes, until fork-tender. For color, turn on the broiler and char the carrots for a few minutes.
4
Toss the potatoes on a baking sheet with the oil, salt, and pepper. Roast until the potatoes are fork-tender, but not mushy, about 15-20 minutes. Let cool, then toss the potatoes with thyme, parsley, and lemon juice.
5
To make the gravy, in a medium saucepan, combine the oil and flour over low heat. Cook, stirring, for 7-10 minutes, until golden. Add the chicken stock, stirring with a whisk. Bring to a simmer, then season with salt, pepper and thyme. Use water, as necessary to thin out the gravy.
6
Serve the chicken alongside Fennel Roasted Rainbow Carrots and Herb Lemon Roasted Fingerling Potatoes. Drizzle with gravy and garnish with fresh parsley.