Yields1 Serving

Garlic Butter
 4 teaspoons butter, softened
 2 cloves garlic, pressed or finely grated
 2 teaspoons chopped fresh thyme
 1 teaspoon chopped fresh rosemary
 ¼ teaspoon each, salt and pepper
Gravy
 4 teaspoons butter, softened
 2 tablespoons all-purpose flour
 ¼ cup dry white wine
 1 cup sodium-reduced chicken broth
 pinch pepper
Roast Chicken
 1 whole chicken, 1.5 kg
 ¼ teaspoon each, salt and pepper
 1 small onion quartered
 4 sprigs fresh thyme
 1 sprig fresh rosemary

1

Garlic Butter: In small bowl, stir together butter, garlic, thyme, rosemary, salt and pepper.


2

Roast Chicken: Sprinkle cavity of chicken with salt and pepper; fill with onion, thyme and rosemary. Rub chicken all over with Garlic Butter. Place, breast side up, on greased rack in roasting pan.


3

Roast in 375°F (190°C) oven for 45 minutes; baste and continue to roast, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), about 30 more minutes. Discard contents of cavity. Using tongs, tip chicken to pour juices into pan. Remove chicken to platter; cover loosely with foil. Let rest for 20 minutes before carving.


4

Gravy: Meanwhile, tilt pan so juices collect at 1 end. Skim fat from surface, reserving 1 tbsp. In small bowl, stir together butter, flour and reserved fat; set aside. Place pan over medium heat; whisk in wine. Cook, whisking and scraping up browned bits, until reduced by half, about 1 minute.

Recipe from the Canadian Living Test Kitchen

Ingredients

Garlic Butter
 4 teaspoons butter, softened
 2 cloves garlic, pressed or finely grated
 2 teaspoons chopped fresh thyme
 1 teaspoon chopped fresh rosemary
 ¼ teaspoon each, salt and pepper
Gravy
 4 teaspoons butter, softened
 2 tablespoons all-purpose flour
 ¼ cup dry white wine
 1 cup sodium-reduced chicken broth
 pinch pepper
Roast Chicken
 1 whole chicken, 1.5 kg
 ¼ teaspoon each, salt and pepper
 1 small onion quartered
 4 sprigs fresh thyme
 1 sprig fresh rosemary

Directions

1

Garlic Butter: In small bowl, stir together butter, garlic, thyme, rosemary, salt and pepper.


2

Roast Chicken: Sprinkle cavity of chicken with salt and pepper; fill with onion, thyme and rosemary. Rub chicken all over with Garlic Butter. Place, breast side up, on greased rack in roasting pan.


3

Roast in 375°F (190°C) oven for 45 minutes; baste and continue to roast, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), about 30 more minutes. Discard contents of cavity. Using tongs, tip chicken to pour juices into pan. Remove chicken to platter; cover loosely with foil. Let rest for 20 minutes before carving.


4

Gravy: Meanwhile, tilt pan so juices collect at 1 end. Skim fat from surface, reserving 1 tbsp. In small bowl, stir together butter, flour and reserved fat; set aside. Place pan over medium heat; whisk in wine. Cook, whisking and scraping up browned bits, until reduced by half, about 1 minute.

The Ultimate Roast Chicken With Gravy
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