Preheat oven to 425 degrees.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and pat the outside dry. Place the chicken in a roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, lemon and the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all the fat from the bottowm of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. comine the 2 tablespoons of chicken fat wit the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over very low heat while you carve the chicken. Slice the chicken onto a platter and serve immediately with the warm gravy.
If you want to roast vegatables wit the chicken, place 8 whole new red potatoes, 4 carrots, cut diagonnally into quarters, and add them with the onions. Place the chicken on top of the vegetables for roasting.
Originally Submitted
12/2/2007
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