Preparation

• Begin by gathering and prepping all of your chicken ingredients according to the ingredients list above to have ready and organized for use.
• Preheat the oven to 400°, and line a baking sheet with foil and a wire rack.
• Take about 2 teaspoons worth of each of the parsley, sage, rosemary and thyme leaves, and very finely chop them, and then add them to a small bowl. Next, add to those the 2 pressed garlic cloves, a pinch of salt and black pepper, and the olive oil, and combine the herb mixture with your fingers or a fork. Set aside for a moment.
• Liberally season the inside of the cavity of the chicken with salt and pepper, then place the chicken in front of you, breast-side up. Gently run your fingers between the skin and the breast meat, being careful not to rip the skin.
• Take a pinch of the herb mixture, and gently add it in between the skin and the meat, pushing the herbs around to cover as much of the breast meat area as possible. Repeat with another pinch of the herb mixture, getting in as much as possible under the skin.
• Rub the remaining herb mixture in all over the outside of the chicken to give it extra aroma.
• Bundle all of the remaining herbs in your hand, set aside about half of that bundle to use as garnish, and stuff the other half into the cavity of the chicken, along with the two lemon halves and one half of the garlic head. Season the outside of the chicken with salt and pepper.
• Place the chicken on the wire rack set over the foil-lined baking sheet, and roast for about 1 hour 15 minutes to 1 ½ hours, or until the internal temperature registers 165° when inserted into the thickest part of the thigh.
• While the chicken roasts, gather and prep all of your balsamic cherry compote ingredients according to the ingredients list above to have ready and organized for use.
• Pour the entire contents of the can of cherries (including their liquid), into a sauce pan. Add in the remaining ingredients, and whisk them together to fully combine.
• Place the saucepan over high heat, and once the mixture comes to the boil, reduce the heat to low, or medium-low, and gently simmer the compote for 15 minutes, until thickened.
• Allow to cool slightly, but keep warm.
• Once the chicken has roasted, allow it to rest for about 15 minutes.
• Pull the herbs out of the roasted chicken, along with the lemon and garlic half, and stuff the cavity with the reserved half of the bundle of herbs for a fresh presentation.
• Carve the chicken at the table or in the kitchen and serve with warm balsamic cherry compote on the side.