Preheat the oven

• Preheat the oven to 230 °C (450 °F).

Make the herb paste

• In a bowl, combine the rosemary, thyme, sage, garlic and parsley.
• Add the olive oil, salt and black pepper.
• Mix until a thick paste forms.

Butter the chicken

• Gently separate the skin from the breast meat with your fingers, without tearing it.
• Slide the butter pads evenly under the skin of both breasts.

Coat with the herb paste

• Rub the herb paste all over the outside of the chicken, on the skin and underneath.

Roast the chicken

• Place the potatoes, if using, in a large cast-iron skillet and set the chicken on top.
• Roast until the internal temperature reaches 75 °C (165 °F) at the thickest part of the breast or thigh.
• If the top browns too quickly, lower the oven temperature and cover loosely with foil.

Rest the chicken

• Remove the chicken from the oven and let it rest before carving so the juices redistribute.

Start the gravy

• Set the skillet with the pan drippings on the stove over medium heat until it starts to bubble.
• Sift in the flour and whisk continuously to combine.
• Cook to form a roux.

Add wine and butter

• Pour the white wine into the pan and add the butter.
• Let the butter melt and the wine cook off, whisking.

Add the broth

• Slowly pour in the chicken broth, whisking until the mixture thickens into a smooth gravy.
• Add more broth if the gravy is too thick, then taste and season with salt.

Make the balsamic vinaigrette

• In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, garlic, kosher salt and black pepper.
• Gradually pour in the extra-virgin olive oil while whisking until thick and smooth.
• Taste and add salt as desired.

Serve

• Carve the rested chicken and serve with the gravy and the vinaigrette.