Ingredients
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1/3 cup chopped onion
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1/3 cup diced bell pepper
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1/3 cup sliced celery
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1 tablespoon chopped fresh parsley
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1 teaspoon dried thyme, divided
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40 garlic cloves, peeled, about 6 ounces
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3 1/2 lbs chicken
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1/2 teaspoon fresh ground black pepper
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1/4 teaspoon salt
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olive oil flavored cooking spray
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1 1/2 cups low sodium chicken broth
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1/4 cup white wine or 1/4 cup dry vermouth
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1 teaspoon chopped fresh thyme
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1/4 teaspoon salt
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reserved roasted cloves from chicken
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2 tablespoons all-purpose flour
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fresh thyme sprig, for garnish
Instructions
- Preheat oven to 375 deg F.
- Combine onions, bell peppers, celery, parsley, 1/2 tsp thyme, and 5 garlic cloves and place in the cavity of the chicken. (If you prefer, use 1 cup frozen seasoning mix instead of the first four ingredients).
- Place chicken, breast side up, on a rack in a roasting pan.
- Sprinkle chicken with pepper, salt and remaining 1/2 tsp thyme and coat with cooking spray; surround with the remaining garlic cloves.
- Tie ends of legs together with twine and tuck wing tips under the chicken.
- Roast for 40 minutes.
- Increase the oven temperature to 450 deg and bake an additional 20 minutes or until a thermometer registers 170 deg. Transfer chicken to a platter.
- Remove the garlic cloves from the roasting pan and reserve five of them;scatter the remainder around the chicken, cover the platter with foil and allow the chicken to rest.
- Prepare sauce: place the reserved cloves, broth, white wine and salt in a medium saucepan; bring to a boil, cover, reduce heat and simmer 10 minutes.
- While the broth is simmering, combine flour and 3 tbl water in a small bowl, stirring with a whisk until smooth.
- Stir the slurry into the broth mixture and simmer 5 minutes or until thick, whisking often.
- Remove and discard garlic from the sauce.
- Remove and discard skin from the chicken (or don't, if you prefer!); carve chicken; garnish with thyme sprigs, if desired.
- Serve chicken with garlic cloves and sauce.