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Recipe Summary

prep:
20 mins
roast:
30 mins
roast:
45 mins
cook:
4 mins
total:
1 hr 39 mins
Servings:
8
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Ingredients

Ingredient Checklist
Gravy

Directions

Instructions Checklist
  • Heat oven to 450°. Place a rack in a large
    roasting pan.

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  • 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
    if necessary.

  • Carve chicken and serve with gravy.

Nutrition Facts

511 calories; fat 30g; cholesterol 165mg; saturated fat 9g; carbohydrates 3g; protein 50g; sodium 447mg.
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