Total Time: 90 minutes
- 3 tbsp OR 1 tbsp fresh thyme OR dried thyme
- 2 tbsp olive oil
- 5 garlic cloves, minced
- 2 tsp grated lemon peel
- 1 roasted chicken (about 6 pounds)
- 1 lemon, quartered
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- 2 tsp all purpose flour
PREHEAT oven to 450⁰F. MIX thyme, oil, garlic and grated lemon peel in a bowl, reserving 1 tablespoon. PAT chicken dry and PLACE in a roasting pan. RUB oil mixture over chicken and SEASON with salt and pepper, if desired. PLACE lemon quarters in the cavity of chicken and TIE legs with kitchen string.
ROAST chicken for 20 minutes ten reduce oven temperature to 375⁰F. ROAST chicken until meat thermometer inserted into the thickest part of the breast reaches 165⁰, approximately 1 hour. REMOVE chicken from the oven, PLACE on a platter and TENT with aluminum foil for at least 5 minutes.
To make sauce, POUR pan juices in a large glass measuring cup. SPOON fat off the top. To the roasting pan, ADD wine and PLACE over high heat. BRING to a boil. ADD chicken broth to the pan. MIX flour and reserved oil mixture together. WHISK into roasting pan. BRING broth to a boil until slightly thickened, about two minutes. SEASON with salt and pepper, if desired, and SERVE with chicken.