Elegant Lemon Thyme Roast Chicken with Herb-Infused Pan Gravy

Ingredients

• 1 whole chicken, 3-4 lbs, giblets removed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 bunch fresh thyme
• 2 whole lemons, halved
• 4 cloves garlic, crushed

• 1 cup chicken stock, low sodium
• 1 cup white wine, dry
• 2 tablespoons butter, unsalted
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh parsley, chopped

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   Pat the chicken dry with paper towels. Rub the olive oil over the entire surface and season with salt and pepper.
3. 03
   Stuff the cavity with half of the thyme, the lemon halves, and crushed garlic cloves.
4. 04
   Tuck the wings under the chicken and tie the legs together with kitchen twine.
5. 05
   Place the chicken on a roasting rack set in a roasting pan. Roast in the oven for about 70-90 minutes, or until the internal temperature reaches 165°F (75°C).
6. 06
   Transfer the chicken to a cutting board and let it rest for 15 minutes before carving.
7. 07
   To make the gravy, place the roasting pan on the stove over medium heat. Add butter and flour, stirring to form a roux.
8. 08
   Gradually whisk in the chicken stock and white wine, scraping up any brown bits from the bottom of the pan.
9. 09
   Simmer until the gravy thickens, about 5-7 minutes. Stir in chopped parsley and adjust seasoning with salt and pepper, if needed.
10. 10
    Carve the chicken and serve with the herb-infused pan gravy.