Thyme-Roasted Chicken with Garlic Gravy
I feel like it’s a special occasion when I have a roast chicken in the oven. It conjures up a homey smell and feel. In my opinion, it’s one of the most satisfying dishes on earth. Here I place herbs and seasonings under the bird’s skin to produce a succulent, flavorful chicken. Slow roasting with lots of garlic creates a wonderful aroma — yet, surprisingly, imparts only a subtle flavor to the gravy.
Serves4 (4 oz/125 g, no skin, per serving, with ¼ cup/50 mL gravy)
Total Timeunder 4 hours
Recipe Coursemain course
Dietary Considerationdiabetic, egg-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free
Taste and Texturecrisp, garlicky, herby, meaty, savory
- 1 chicken (about 3½ lbs/1/75 kg)
- 10 cloves garlic, peeled
- 1 tsp (5 mL) dried thyme leaves
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) freshly ground black pepper
- 1 1/3 cups (325 mL) reduced-sodium chicken broth, divided
- ½ cup (125 mL) white wine or additional chicken broth
- 1 tbsp (15 mL) all purpose flour
- Roasting pan with rack
Preheat oven to 325°F (160°C)
Remove giblets and neck from chicken. Rinse and pat chicken dry inside and out. Place 2 cloves garlic inside cavity. Starting at cavity opening, gently lift skin and rub thyme, salt and pepper over breasts and legs. Tie legs together with string; tuck wings under back.
Add remaining garlic, 2/3 cup (150 mL) chicken broth and wine to roasting pan; place chicken, breast side up, on rack in pan.
Roast in preheated oven, basting every 30 minutes, adding additional broth if pan juices evaporate, for 1 ¾ to 2 hours or until pan juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185°F (85°C).
Transfer to a platter; tent with foil and let stand for 10 minutes before carving. Meanwhile, strain pan juices into measure, pressing down firmly to mash garlic into juices; skim off fat. Add enough of the remaining broth to make ¾ cup (175 mL).
In a small saucepan, stir together 2 tbsp (25 mL) of pan juices and flour; cook, stirring, over medium heat for 1 minute. Gradually whisk in remaining pan juices; cook, stirring, until boiling and thickened. Serve with chicken.
2006 Johanna Burkhard
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