Thyme-Roasted Chicken with Garlic Gravy

Ingredients

• 1 chicken (about 3 1/2 lbs/1/75 kg)
• 10 cloves garlic
• peeled
• 1 tsp (5 mL) dried thyme leaves
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 1 1/3 cups (325 mL) reduced-sodium chicken broth
• divided
• 1/2 cup (125 mL) white wine or additional chicken broth
• 1 tbsp (15 mL) all purpose flour
• Roasting pan with rack

Instructions

1. Preheat oven to 325F (160C)
2. Remove giblets and neck from chicken.
3. Rinse and pat chicken dry inside and out.
4. Place 2 cloves garlic inside cavity.
5. Starting at cavity opening, gently lift skin and rub thyme, salt and pepper over breasts and legs.
6. Tie legs together with string; tuck wings under back.
7. Add remaining garlic, 2/3 cup (150 mL) chicken broth and wine to roasting pan; place chicken, breast side up, on rack in pan.
8. Roast in preheated oven, basting every 30 minutes, adding additional broth if pan juices evaporate, for 1 3/4 to 2 hours or until pan juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185F (85C).
9. Transfer to a platter; tent with foil and let stand for 10 minutes before carving.
10. Meanwhile, strain pan juices into measure, pressing down firmly to mash garlic into juices; skim off fat.
11. Add enough of the remaining broth to make 3/4 cup (175 mL).
12. In a small saucepan, stir together 2 tbsp (25 mL) of pan juices and flour; cook, stirring, over medium heat for 1 minute.
13. Gradually whisk in remaining pan juices; cook, stirring, until boiling and thickened.
14. Serve with chicken.