Brick Chicken with Tuscan Herbs & Sauce

Heat the oven to 450°F.  While the oven is heating, stir the rosemary, sage, thyme, garlic and oil in a large bowl.  Season chicken as desired.  Add the chicken to the oil mixture and turn to coat.  Cover a brick with heavy-duty aluminum foil (if you don't have a brick, use a heavy pot or skillet- the idea is to put something heavy on top of the chicken to press it into the bottom of the hot pan for better searing).
Heat a 12-inch ovenproof skillet over medium-high heat.  Place the chicken, breast-side down, in the hot skillet.  Cook for 5 minutes.
Top the chicken with the foil-wrapped brick, then place the skillet in the oven and roast for 20 minutes.  Remove the brick and turn the chicken over.  Roast for 15 minutes or until the chicken is cooked through.
Remove the chicken to a cutting board, cover and keep warm.  Separate the fat from the drippings by spooning off the fat or using a fat separator.  Reserve 1/4 cup drippings and return to the skillet.  Add the broth to the skillet and heat over medium-high heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Cook for 3 minutes or until the mixture is thickened.  Add the butter and stir until melted.  Season to taste.  Serve the pan sauce with the chicken.