Classic Roast Chicken And Gravy

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (5 lb) chicken
• 1/2 onion
• 4 cloves garlic
• 1/2 lemon
• 1 tablespoon extra virgin olive oil or 1 tablespoon butter
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon crumbled dried rosemary
• 1/4 teaspoon rubbed dried sage or 1/4 teaspoon dried savory (optional)
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 3/4 cup chicken stock

Recipe

• 1 remove giblets and neck, if present, from chicken; rinse chicken inside and out; pat dry with paper towels.
• 2 place onion and garlic in cavity; squeeze juice from lemon and set aside; add lemon to cavity.
• 3 tie legs together with kitchen string; tuck wings under back; brush all over with oil; sprinkle with thyme, rosemary, salt and pepper; place, breast side up, on rack in roasting pan; roast, uncovered; in 325f (160c) oven for 1 ½ hours.
• 4 roast, basting occasionally with pan juices, until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185f (85c), about 1 ½ hours; transfer chicken to platter and tent with foil; let stand for 10 minutes before carving.
• 5 skim fat from pan juices; sprinkle flour over juices; cook over medium-high heat, whisking, for 1 minute; gradually pour in chicken stock and reserved lemon juice, whisking until smooth and thickened, about 3 minutes; pour into warmed gravy boat.
• 6 cut string holding legs together; discard onion, lemon and garlic; using kitchen scissors, cut chicken into 2 breast and 2 leg portions; cut each breast in half diagonally; cut through each leg at joint to separate into drumsticks and thighs; serve with gravy.