LEMON THYME ROAST CHICKEN WITH GRAVY

Remove the package with giblets from the cavity of the chicken.  Rinse the chicken inside and out with cold water and pat dry with paper towels.

Mix the dried thyme, Ciao Bella Italian spice blend, salt, and black pepper together in a small bowl.

Liberally rub the spice mixture all over the bottom, top, inside-out, and UNDER the skin on the top of the breast (just take 2 fingers and gently separate the skin from the meat and push the herb mixture in there).  Cut the lemon into quarters and squeeze 3 of them into the cavity.  Then, push the squeezed rinds into the cavity as well, along with the thyme sprigs.  Reserve ¼ of the lemon for later.  Drizzle the olive oil all over the top of the chicken and gently rub to adhere all of the herbs and spices.

Roast for 1 hour and then remove the chicken from oven.  Baste the top with the juices in the pan.  Add 1 cup of water to the bottom of the pan and place it back in the oven.  Bake for an additional 35-55 minutes or until the juices between the leg and thigh run clear and the thigh meat registers 160-165 degrees.  Total cook time will depend on the size of your chicken.  Remove from oven, cover with foil, and let rest for at least 20 minutes before cutting.

After the chicken has rested, place it on a cutting board and cut into parts for serving.

Transfer the juices from the baking dish to a large saucepan and bring to a boil.  Squeeze the remaining lemon wedge into the pan.  Combine the flour and water in a small jar and shake until combined (this is called a slurry and will keep you from getting lumps in your gravy – you can also whisk the flour and water in a small bowl until smooth).

Gradually add half of the slurry to the pan and continually whisking until the gravy begins to thicken.  Add more slurry as needed until a thick velvety gravy forms.  You may or may not use all of the slurry depending on how much juice the chicken produced.  Taste the gravy for seasoning and add more salt and pepper if needed.

Serve the chicken with your favorite sides.  I recommend mashed potatoes for sure drizzled with loads of that luscious gravy, but rice, roast potatoes, and your favorite veggies all work to compliment this delicious bird!!

Save the chicken carcass for the most delicious soup the next day!!