Roast Chicken with Thyme-Scented Gravy

Roast Chicken with Thyme-Scented Gravy
Servings: 8 Prep 20 mins Roast 450°F 30 mins Roast 400°F 45 mins Cook 4 mins


  • 1 large chicken (about 8 lbs; such as Perdue Oven Stuffer roaster)
  • 1/2 lemon, sliced
  • 4 cloves garlic, sliced
  • 6 sprigs fresh herbs, such as thyme, sage and oregano
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups reduced-sodium chicken broth
  • 1/2 cup dry white wine
  • 1 teaspoon fresh thyme leaves

Make It

1. Heat oven to 450 degrees . Place a rack in a large roasting pan.

2. Place chicken in prepared roasting pan. Gently lift up breast skin and place lemon, garlic and herbs under skin. Rub softened butter over outside of chicken and season with salt and pepper, inside cavity and out. Tie legs with cotton twine.

3. Roast at 450 degrees for 30 minutes; reduce oven temperature to 400 degrees and roast for an additional 45 minutes or until internal temperature in thigh reaches 170 degrees . Remove to a cutting board and allow to rest while preparing gravy.

4. Gravy: Remove rack from roasting pan and skim off fat. Pour out drippings, reserving 1/4 cup. Place roasting pan with reserved drippings over medium heat and whisk in flour. Cook for 1 minute; gradually whisk in broth and wine; stir in thyme. Simmer, stirring continuously, for 3 minutes until slightly thickened. Strain if necessary.

5. Carve chicken and serve with gravy.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 511, Fat, total (g): 30, chol. (mg): 165, sat. fat (g): 9, carb. (g): 3, fiber (g): , pro. (g): 50, sodium (mg): 447, Percent Daily Values are based on a 2,000 calorie diet.