Herb Roasted Chicken

Recipe from Kiki (Ina Garten)

Ingredients

• 5 to 6 pound roasting chicken

• Kosher salt

• Ground pepper

• Large bunch of fresh thyme

• 1 lemon, halved

• 1 head garlic, cut in half crosswise

• 6 to 8 whole garlic cloves, peeled

• 2 Tbs butter, melted

• 1 onion, thickly sliced

Gravy

• 1 cup chicken stock

• 1 Tbs all purpose flour

Directions

Preheat oven to 350˚ F.

Rinse chicken inside and out and remove giblets. Remove excess fat and pat dry and place in roasting pan.

Liberally salt & pepper outside. Stuff the cavity with bunch of thyme, lemon and garlic head. 

Stuff cloves of garlic between skin and meat. Brush outside of chicken with butter and sprinkle again with salt & pepper. Tie legs together & tuck wings under body.

Roast for 1 1/2 hour or until juices run clear. Remove from platter, cover with foil and let rest while preparing gravy.

Gravy: Remove fat from drippings, save 2 Tbs.

Add chicken stock to pan and cook until bubbling. Mix reserved fat with flour then add, while whisking, to pan.

Boil for a few minutes to thicken, whisking the entire time. Season with salt & pepper, strain and serve with chicken.