Preheat the oven to 450 degrees. Blend the salt, black pepper, dried herbs, butter, and olive oil. Rub the chicken with the seasoning and place it in a roasting pan.
Roast the chicken uncovered for 40-45 minutes. The internal temperature will read 165 degrees and the juices will be clear when done.
Mix the Argo Corn Starch with 1/4 c of chicken stock to make a slurry. To a saucepan over low heat, add the butter to melt slowly. Follow with the garlic and allow it to heat slowly in the fat until fragrant then stir in the poultry seasoning powder. Pour in the remaining chicken stock, milk, and slurry.
Turn up the heat to medium and whisk briskly to blend. When the gravy thickens, turn off the heat and season to taste with salt and white pepper to taste. Serve alongside the chicken thighs.
*Don’t replace the garlic powder with more fresh garlic. One clove of garlic is plenty for this gravy. More than one clove will overpower it and taste bitter. The garlic powder intensified the garlic flavor without overpowering.