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1
Preheat oven to 375 deg F.
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2
Combine onions, bell peppers, celery, parsley, 1/2 tsp thyme, and 5 garlic cloves and place in the cavity of the chicken.
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3
(If you prefer, use 1 cup frozen seasoning mix instead of the first four ingredients).
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4
Place chicken, breast side up, on a rack in a roasting pan.
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5
Sprinkle chicken with pepper, salt and remaining 1/2 tsp thyme and coat with cooking spray; surround with the remaining garlic cloves.
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6
Tie ends of legs together with twine and tuck wing tips under the chicken.
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7
Roast for 40 minutes.
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8
Increase the oven temperature to 450 deg and bake an additional 20 minutes or until a thermometer registers 170 deg.
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9
Transfer chicken to a platter.
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10
Remove the garlic cloves from the roasting pan and reserve five of them;scatter the remainder around the chicken, cover the platter with foil and allow the chicken to rest.
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11
Prepare sauce: place the reserved cloves, broth, white wine and salt in a medium saucepan; bring to a boil, cover, reduce heat and simmer 10 minutes.
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12
While the broth is simmering, combine flour and 3 tbl water in a small bowl, stirring with a whisk until smooth.
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13
Stir the slurry into the broth mixture and simmer 5 minutes or until thick, whisking often.
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14
Remove and discard garlic from the sauce.
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15
Remove and discard skin from the chicken (or don't, if you prefer!
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16
); carve chicken; garnish with thyme sprigs, if desired.
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17
Serve chicken with garlic cloves and sauce.
