Heat oven to 450°. Place a rack in a large
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.
Roast at 450° for 30 minutes; reduce
oven temperature to 400° and roast for
an additional 45 minutes or until internal
temperature in thigh reaches 170°.
Remove to a cutting board and allow to
rest while preparing gravy.
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
Carve chicken and serve with gravy.