Thyme-Roasted Chicken with Garlic Gravy

This image courtesy of Joseph DeLeo

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)

Cooking Methodroasting


Total Timeunder 4 hours

OccasionFamily Get-together

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


  1. Preheat oven to 325°F (160°C)

  2. 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.

  3. Add remaining garlic, 2/3 cup (150 mL) chicken broth and wine to roasting pan; place chicken, breast side up, on rack in pan.

  4. 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).

  5. 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).

  6. 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.


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