Thyme-Roasted Chicken with Garlic Gravy

1. 1

   Preheat oven to 325F (160C)

2. 2

   Remove giblets and neck from chicken.

3. 3

   Rinse and pat chicken dry inside and out.

4. 4

   Place 2 cloves garlic inside cavity.

5. 5

   Starting at cavity opening, gently lift skin and rub thyme, salt and pepper over breasts and legs.

6. 6

   Tie legs together with string; tuck wings under back.

7. 7

   Add remaining garlic, 2/3 cup (150 mL) chicken broth and wine to roasting pan; place chicken, breast side up, on rack in pan.

8. 8

   Roast in preheated oven, basting every 30 minutes, adding additional broth if pan juices evaporate, for 1 3/4 to 2 hours or until pan juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185F (85C).

9. 9

   Transfer to a platter; tent with foil and let stand for 10 minutes before carving.

10. 10

    Meanwhile, strain pan juices into measure, pressing down firmly to mash garlic into juices; skim off fat.

11. 11

    Add enough of the remaining broth to make 3/4 cup (175 mL).

12. 12

    In a small saucepan, stir together 2 tbsp (25 mL) of pan juices and flour; cook, stirring, over medium heat for 1 minute.

13. 13

    Gradually whisk in remaining pan juices; cook, stirring, until boiling and thickened.

14. 14

    Serve with chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.