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

1. Preheat oven to 450°.
2. Finely grate the lemon rind into a small bowl.  Slice the lemon and set aside.
3. 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.
4. Rinse chicken and pat dry.
5. 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.
6. 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.
7. 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°.
8. 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.
9. 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.