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Sunday, January 23, 2011

Thyme-Roasted Chicken with Garlic Gravy

I found this recipe in December/January 2011 Healthy Directions.  I usually pick up the free magazines when I'm in the health food store.

I loved the chicken, I will definitely be make this again.  The house smelled wonderful today. The only thing I didn't do, was crush the garlic into the gravy.


1 chicken (3 1.2 lbs)
10 cloves garlic, peeled
1 tsp dried thyme leaves
1/4 tsp salt
1/4 tsp black pepper
1 1/3 cups chicken stock
1/2 cup white wine
4 tbsp flour


  • Preheat oven to 325°F
  • Roasting pan with rack
  • Remove giblets and neck from chicken.  Rinse and pat chicken dry inside and out.  Place 2 cloves of garlic inside cavity.  Starting at cavity opening, gently lift skin and rub thyme, salt and pepper over breasts and legs.  Tie legs together with string;  tuck wings under back.  Add remaining garlic, chicken stock and wine to roasting pan;  place chicken breast side up, on rack in pan.
  • Roast in preheated oven, basting every 30 minutes, for 1 3/4 to 2 hours or until pan juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185°F.
  • Transfer to a platter; tent with foil and let stand for 10 minutes before carving.  Meanwhile, strain pan juices, pressing down firmly to mash garlic into juices; skim off fat. 
  • In a small saucepan, stir together pan juices and flour; cook, stirring, over medium heat until boiling and thickened.  Serve with chicken.

Signing off till next time.

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