Preheat the oven to 375°F
Pat the pheasant dry
Season the pheasant with salt, pepper, and herbs
Heat oil or butter in a skillet over medium-high heat
Sear the pheasant on all sides until browned
Place the pheasant in a roasting pan
Add onions, garlic, and vegetables if desired
Add a little broth, wine, or water to the pan
Cover the pan loosely with foil or a lid
Roast for 45 to 60 minutes, or until the internal temperature reaches 165°F
Baste occasionally with pan juices
Let the pheasant rest for 10 minutes before carving
Serve with the pan juices or gravy