Roast Chicken with Lemon and Thyme: Part Two

Serves 4-6

Adapted from Bon Appetit

This recipe I used for years and I still use it sometimes I absolutely love the pan gravy that comes out of this recipe.

1 4-6 pound roasting chicken

4 tablespoons minced fresh thyme

6 garlic cloves minced

2 tablespoons lemon zest

1 lemon thickly sliced

2 tablespoons extra virgin olive oil

½ cup dry white wine

1-11/2 cups chicken stock

2 1/2 Teaspoon flour

1 teaspoon Dijon mustard (Optional, I love the mustard and lemon combination, but if you are not a mustard fan leave it out.)

Kosher salt

Fresh ground pepper

Preheat your oven to 450 F. Mix the thyme, garlic, lemon zest and the olive oil in a bowl. Rinse your chicken, pat dry. Season the cavity with kosher salt and fresh ground pepper and stuff with the sliced lemon. Loosen the skin around the breasts and legs. Take 1 tablespoon of your thyme and lemon mixture and set aside, you are going to use it later when you make the pan gravy. Take 1/3 of the remaining mixture and spread it underneath the skin. Take the remaining 2/3 and rub evenly over the chicken. Sprinkle salt and pepper over the whole chicken. You don’t need to do a full truss, you can just tie the legs together.

Roast the chicken for 20 minutes at 450 F and then reduce the oven temperature to 375 F. Roast the chicken for 1 hour and 15 minutes, the equation is a 20 minute start plus 20 minutes per pound. Of course not all things always go according to plan, so roast until the juices between the thigh and body run clear or until the meat thermometer reads 180 F at the thickest part of the inner thigh. Once the chicken is cooked, lift from the pan tilting the chicken so that all the juices run from the cavity into the pan. Place your chicken on a cutting board and let it rest while you make the pan gravy.

Tilt the pan and spoon off the excess fat. Add the ½ cup wine to the pan and bring to a boil, all the while scraping up any brown bits in the pan. Add enough of your chicken stock to the pan so that the total amount of liquid equals 1 ½-2 cups. Mix the 1 teaspoon Dijon mustard to the one tablespoon thyme and lemon mixture that you saved from before and the flour. Add to the liquid in the pan. Reduce this at a boil while whisking until it thickens slightly, about 4 minutes. Season with salt and pepper if necessary. Pour into a gravy boat and serve with chicken.

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