Elegant Herb-Roasted Chicken with Lemon and Garlic

Ingredients

• 1 whole chicken, 4-5 pounds
• 1 cup olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper, freshly ground
• 1 bunch fresh thyme, divided
• 2 tablespoons fresh rosemary, chopped
• 1 whole lemon, halved
• 1 whole garlic, cut in half crosswise

• 1 cup all-purpose flour
• 2 cups chicken stock, low sodium

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   Remove the chicken giblets. Rinse the chicken inside and out, then pat dry with paper towels.
3. 03
   Place the chicken in a large roasting pan. Rub the olive oil over the entire chicken.
4. 04
   Season the chicken generously with kosher salt and freshly ground black pepper.
5. 05
   Stuff the cavity with one half of the lemon, one half of the garlic, and half of the thyme.
6. 06
   Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
7. 07
   Scatter the remaining thyme, rosemary, lemon half, and garlic around the chicken in the pan.
8. 08
   Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
9. 09
   Remove the chicken from the oven and cover with aluminum foil. Let it rest for about 15 minutes before carving.
10. 10
    For gravy, remove all but 2 tablespoons of fat from the pan, add flour, and stir over medium heat. Gradually add chicken stock, whisking until smooth and thickened.