Roast Chicken with Fresh Thyme and Lemon

Yet another easy dish.  The dark specs on the chicken are just pieces of garlic.  This chicken comes with an tasty homemade gravy.  I hope you enjoy!








1  6 lb roasting chicken
3 tablespoons minced, fresh thyme
2 tablespoons of extra virgin olive oil
5 chopped garlic cloves
2 teaspoons grated lemon peel
1 quartered lemon

• Preheat oven to 450 degrees.  Mix thyme, olive oil, cloves and lemon peel in a bowl.  Wash chicken and pat dry. Place chicken in a roasting pan
• Rub all but 1 tablespoon of the garlic-thyme oil over chicken
• Sprinkle with salt and pepper
• Place lemon pieces in cavity of chicken
• Roast chicken for 20 minutes.  Then reduce heat to 375 degrees
• Roast chicken until meat thermometer registers 180 degrees, About 1 hour, 15 minutes. (place meat thermometer in the thickest part of the inner thigh)
• Place chicken on a serving platter and cover with foil

Gravy

1/4 cup dry white wine

1 cup low-salt chicken broth

2 teaspoons flour

• Pour juices into a large measuring cup.  Spoon fat off top
• Add wine to pan; place over high heat. Bring to boil, scraping up any browned bits
• Pour wine mixture into a measuring cup with pan juices
• Add enough chicken broth to measure 1  1/2 cups
• Return broth mixture to same roasting pan
• Mix flour into reserved 1 tablespoon garlic-thyme oil
• Whisk into broth mixture
• Boil broth mixture over 2 burners until slightly thickened, about 2 minutes
• Salt and pepper to taste

• -Queenie Cuisine