Whole Roasted Chicken with Pan Sauce:
1 (5 to 6 pound) whole chicken
1 large bunch fresh thyme
1 lemon, halved
10 cloves of garlic
2 tablespoons butter, melted
1 large onion, quartered
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons flour
1. Preheat the oven to 425.
2. Remove the chicken giblets and rinse the chicken inside and out. Pat the outside dry.
3. Salt and pepper the inside of the chicken generously.
4. Stuff the cavity with the bunch of thyme, onion, lemon and garlic.
5. Brush the outside of the chicken with the butter and season with salt and pepper.
6. Roast the chicken for 1 1/2 hours in a roasting dish or pan with high sides. You’ll know it’s done with the juices run clear.
7. Remove the chicken from the roasting plan and set the chicken aside to rest so you don’t lose all that awesome juice.
8. Add 2 tablespoons of butter and 1 tablespoon of olive oil to a small saucepan.
9. Add 2 tablespoons flour to saucepan and cook until browned, stirring frequently.
10. Skim fat from the juice in the roasting pan and discard.
11. Add remaining juice from roasting pan to saucepan with flour and cook until you have a sauce to your preferred thickness and serve alongside roasted chicken.
4 russet potatoes
1 tablespoon Italian herb mix
2 tablespoons olive oil
1. Cube russet potatoes to even sized pieces.
2. Mix with olive oil, herb mix and salt in bowl.
3. Transfer to baking sheet coated in cooking spray.
4. Cook in over with chicken for 25 minutes, stirring halfway through.