Lemon & Thyme Roast Chicken

Step 1: Preheat oven to 450 degrees Fahrenheit

Step 2: Rinse the chicken and pat dry with paper towels.

Step 3: Season the cavity of the chicken with salt and pepper and put lemon quarters inside.

Step 4: Tie chicken legs with butcher’s twine and place in a roasting pan.

Step 5: Combine the thyme, olive oil, garlic and grated lemon peel in a small bowl.

Step 6: Reserve 1 tablespoon of this mixture and rub the rest all over the chicken.

Step 7: Roast the chicken for 20 minutes, and then reduce temperature to 375 degrees.

Step 8: Roast the chicken for another 1 1/4 hour or until done.

Step 9: Empty the juices from the cavity into the roasting pan and move the chicken to a serving plate.

Step 10: Cover with foil to keep warm.

Step 11: To make gravy, tilt the roasting pan and spoon away any fat from the top of the juices.

Step 12: Pour in the wine and, over high heat, deglaze the pan, reducing the liquid by about half.

Step 13: Add a cup of water to the pan.

Step 14: Combine the flour and the remaining thyme-lemon mixture and stir this into the gravy; boil the gravy, stirring continuously for 2 to 3 minutes.

Step 15: Season to taste and serve with the chicken.