Perfect Roast Chicken
Calories per Serving
5 to 6 pounds roasting chicken, giblets removed
unsalted butter, melted
Freshly gruond black pepper
bunch fresh thyme
head garlic, halved crosswise
yellow onion, peeled and sliced into thick rounds
Preheat oven to 425°F.
Remove any pinfeathers from the chicken. Rinse the chicken and pat dry.
Place the chicken into a roasting pan and tuck the wings under. Brush the butter all over the outside of the chicken. Generously apply salt and pepper to the outside and inside of the chicken.
Place the thyme, lemon, and garlic inside the chicken. Place the onion slices around the chicken.
Roast for 90 to 120 minutes, until the juices run clear when cut between the leg and thigh.
Carefully remove the chicken to a serving platter and tent with foil.
In a small bowl, reserve two tablespoons of the fat collected at the bottom of the roasting pan. Discard the remaining fat and onions.
to the roasting pan and heat over medium heat until reduced, scraping up the brown bits.
Add the flour to the fat in the bowl and whisk until smooth. Add to the broth and bring to a boil, whisking constantly, until thickened.
Strain through a mesh sieve and season with salt and pepper. Serve with the chicken.
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