The gravy this roast chicken produces is really rich and flavorful – lemon undertones and little bits of garlic. Be sure to make this with mashed potatoes!
- 1 lemon
- 2 teaspoons minced fresh thyme, plus a sprig or 2
- 2 teaspoons minced fresh rosemary, plus a sprig or 2
- 3 garlic cloves, finely chopped
- 1 roasting chicken (6-7 lbs.)
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 Tablespoon olive oil
- 1 cup chicken broth
- 1 Tablespoon flour
- Preheat oven to 450°.
- Finely grate the lemon rind into a small bowl. Slice the lemon and set aside.
- Add the garlic and 2 teaspoons thyme and rosemary to the bowl with the lemon rind; set aside ½ teaspoon of the mixture to use in the gravy.
- Rinse chicken and pat dry.
- Sprinkle half of the salt and pepper inside the chicken cavity. Tuck the lemon slices inside the chicken cavity along with the herb sprigs. Truss legs.
- Rub chicken skin all over with the oil then the herb mixture. Sprinkle with remaining salt and pepper. Place chicken, breast side down, on rack in roasting pan.
- Roast chicken for 50 minutes. Reduce oven temperature to 350°. Turn chicken over (breast side up), baste and continue roasting 45-50 minutes longer, until instant meat thermometer inserted into thickest part of thigh registers 180°.
- Tilt chicken slightly, emptying juices from cavity into pan. Transfer chicken to a serving platter. Cover chicken loosely with foil; let stand 10-15 minutes before carving.
- Pour pan juices into a large glass measuring cup. Spoon fat from top. Set roasting pan over 2 burners. Add pan juices, chicken broth mixed with flour and reserved herb mixture. Whisk over medium heat, scraping up any browned bits. Bring to a boil, reduce heat and simmer until mixture is slightly thickened, 2-3 minutes. Season with salt and pepper to taste. Slice chicken and serve with pan gravy.
