Remove the backbone from the whole chicken and set aside for gravy. Pat the chicken skin completely dry.
For the marinade, combine olive oil, lemon juice, Dijon mustard, honey, fresh thyme, rosemary, ground coriander, paprika, salt, pepper, and minced garlic.
Slice a couple knobs of butter underneath the skin of the chicken breast.
Pour the marinade on top of the chicken and let it sit for at least an hour.
Add chopped celery, carrots, yellow onion, and whole garlic cloves to a roasting pan. Drizzle with oil.
Lay the chicken with the skin side facing down first in the roasting pan, preferably on a rack.
Roast in the oven for about 45 minutes. Flip the chicken and roast for another 45 minutes until golden.
Transfer the roasting pan directly to the stovetop. Sprinkle in flour to create a roux, then pour in chicken broth.
Strain the gravy into a saucepan and let it simmer on medium-high heat for a couple of minutes to thicken it up.
Serve with roast potatoes and broccoli, and enjoy.
