-
1
Preheat oven to 450F.
-
2
Mix first 4 ingredients in bowl.
-
3
Rinse chicken; pat dry.
-
4
Place chicken in roasting pan.
-
5
Rub all but 1 tablespoon garlic-thyme oil over.
-
6
Sprinkle with salt and pepper.
-
7
Place lemon in cavity of chicken.
-
8
Tie legs with string.
-
9
Roast chicken 20 minutes.
-
10
Reduce oven temperature to 375F.
-
11
Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180F, about 1 hour 15 minutes.
-
12
Lift chicken and tilt slightly, emptying juices from cavity into pan.
-
13
Transfer chicken to serving platter.
-
14
Tent chicken with aluminum foil to keep warm.
-
15
Pour pan juices into large glass measuring cup.
-
16
Spoon fat off top.
-
17
Add wine to pan; place over high heat.
-
18
Bring to boil, scraping up any browned bits.
-
19
Pour wine mixture into measuring cup with pan juices (do not clean roasting pan).
-
20
Add enough chicken broth to cup to measure 1 1/2 cups.
-
21
Return broth mixture to same roasting pan.
-
22
Mix flour into reserved 1 tablespoon garlic-thyme oil.
-
23
Whisk into broth mixture.
-
24
Boil broth mixture in roasting pan set over 2 burners until slightly thickened, about 2 minutes.
-
25
Season pan-juice mixture to taste with salt and pepper.
-
26
Pour into sauceboat.
-
27
Serve chicken, passing pan-juice mixture separately.
