Classic Roast Chicken And Gravy

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A canadian living recipe, tested until perfect.

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Steps

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Remove giblets and neck , if present , from chicken.

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Rinse chicken inside and out.

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Pat dry with paper towels.

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Place onion and garlic in cavity.

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Squeeze juice from lemon and set aside.

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Add lemon to cavity.

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Tie legs together with kitchen string.

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Tuck wings under back.

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Brush all over with oil.

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Sprinkle with thyme , rosemary , salt and pepper.

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Place , breast side up , on rack in roasting pan.

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Roast , uncovered.

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In 325f oven for 1 hours.

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Roast , basting occasionally with pan juices , until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185f , about 1 hours.

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Transfer chicken to platter and tent with foil.

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Let stand for 10 minutes before carving.

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Skim fat from pan juices.

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Sprinkle flour over juices.

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Cook over medium-high heat , whisking , for 1 minute.

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Gradually pour in chicken stock and reserved lemon juice , whisking until smooth and thickened , about 3 minutes.

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Pour into warmed gravy boat.

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Cut string holding legs together.

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Di.

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Ingredients

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chicken, onion, garlic, lemon, extra virgin olive oil, dried thyme, salt, dried rosemary, dried sage, pepper, all-purpose flour, chicken stock