Chef Thomas Smith from the Worthington Inn gives a recipe for Oven Roasted Chicken.

For the chicken 1 3-4 pound free range Ohio roasting chicken 1 whole garlic bulb, sliced in half 3 sprigs of thyme 2 sprigs of rosemary 2 Tablespoons of unsalted butter at room temperature Salt and black pepper to season Sauce
1/2 pound fresh mushrooms, sliced 1/2 cup diced bacon rendered 1 yellow onion, small diced 1 cup diced apples 8 ounces good chicken stock 1 cup white wine 1 Tablespoons garlic, chopped fine 2 Tablespoons fresh thyme, chopped 1 Tablespoon fresh parsley, chopped 2 Tablespoons unsalted butter 2 Tablespoons creme fraiche (sour cream can be substituted) Salt and pepper to season

For the Chicken
Preheat oven to 350 degrees. Wash chicken under cold running water and pat dry. Place whole sprigs of rosemary and thyme into the body of the bird along with the halved bulb of garlic. Rub the exterior of the chicken with the softened butter and season with salt and pepper. Truss the bird with butchers twine and place it on a rack in a covered baking dish. Bake the chicken covered for about 45 minutes or until it's internal temperature reads 155 on the thermometer. Uncover the bird and turn the oven temperature up to 400 degrees and return the chicken to the oven until the skin is nice and brown and the internal temperature is at least 165 degrees. Make sure you let the bird rest at least 10 minutes before serving.

For the sauce
Place the 2 Tablespoons of butter into a hot saut pan and add your mushrooms. Let them cook about 3-4 minutes under medium heat and then add your onions, saut an additional 3-4 minutes (depending on how moist your mushrooms were) add your chopped garlic, bacon and fresh herbs saut 1 minute and deglaze the pan with the white wine, add apples and reduce liquid by and add the chicken stock, at this time you can also add the degreased drippings from your roasted bird. Simmer sauce for about 20 minutes or until reduced by 1/3. Season with salt and pepper and whisk in crme frache before serving.