Roast Chicken with Lemon and Thyme

By LoriCaputo

Ingredients

• 3 tbs. minced fresh thyme
• 2 tbs. oil
• 5 garlic cloves, chopped
• 2 tsp. grated lemon peel
• 1 7 lbs. roasting chicken
• 1 lemon, quartered
• ¼ cup dry white wine
• 1 cup chicken broth
• 2 tsp. flour

Preparation

Step 1

Preheat oven to 450 degrees. Mix the first 4 ingredients together and then rinse the chicken and pat dry. Place the chicken in a pan and rub all but 1 tbs. of the garlic thyme mixture over the chicken. Season the chicken with salt and pepper. Place a lemon in the cavity of the chicken, and tie the legs with string.

Roast the chicken for 20 minutes. Reduce the oven temperature to 375 degrees. Roast until the thermometer inserted into the thigh reaches 180 degrees (1 hour and 15 minutes).

Pour the pan juices into a large measuring cup. Spoon the fat off the top of the liquid. Add wine to pan and place over high heat, bringing the mixture to a boil, scarping up brown bits. Pour the wine mixture into the measuring cup and add enough broth to measure 1 ½ cups. Return the liquid to the roasting pan. Combine the flour and the 1 tsp. garlic-thyme oil. Whisk the flour into the broth and boil until slightly thickened, about 2 minutes. Season with salt and pepper.