Roasted Chicken with Lemon & Thyme

This is totally worth the effort. If you've never roasted a chicken, maybe skip the gravy, and just go for the chicken with pan juices served on the side. This was a big hit with my entire family, and the leftover chicken was so yummy on sandwiches the next day.

Roasted Chicken with Lemon & Thyme 
Recipe adapted from Epicurious found HERE.

For chicken:
1 whole fryer (chicken)
2 large handfuls fresh thyme (stems included)
4 garlic cloves
2 lemons (zested then quartered)
2 Tbsp olive oil
kitchen twine

For gravy:
1/4 cup dry white wine
2 Tbsp flour
2 cups chicken broth
1 tsp salt

Preheat oven to 400 degrees. Take the giblets out of the cavity of chicken and pat dry. Place thyme, garlic, lemon zest, & olive oil in food processor and pulse until it forms a paste. Rub paste all over chicken, including under the skin. Place quartered lemons in the cavity of chicken. Tie legs together with kitchen twine. Place chicken in a roasting pan and roast for 20 minutes. Reduce heat to 375 degrees and roast for 1 hour 15 minutes longer. Take chicken out of pan and onto cutting board to rest.

Pour pan juices out of the roasting pan and skim off fat. Place pan on stove (two burners) and deglaze the pan with white wine. Pour pan juices back into roasting pan and whisk in flour. Cook over medium heat until slightly thickened.

Carve chicken and serve with gravy on the side.

Happy Cooking!

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