Thyme Roast Chicken

Thyme Roast Chicken

I once heard Jacques Pepin being asked on a radio interview what his all time favorite dish to prepare was. this was the dish he instantly shot out. I have used it frequently ever since, and once you get a taste of how delicious and easy it is, so will you!

Serves 4
Level of difficulty: easy

1 organic free-range chicken
3 tablespoons olive oil
1 1/2 teaspoons coarse sea salt
1/2 teaspoon freshly ground pepper
4 sprigs fresh thyme

For the gravy:
1/2 cup white wine plus 3 tablespoons
1 cup chicken broth
3 tablespoons flour
salt and pepper, to taste

Preheat oven to 400F.
Rinse chicken and pat dry. Place 2 whole sprigs of Thyme inside cavity.
rub olive oil all over outside of chicken, chop remaining 2 sprigs of thyme and place all over outside of the chicken. add salt and pepper.

Place chicken breast side up in oven in a baking pan. Roast for 20 minutes.
Flip chicken breast side down and bake another 20 minutes.
Stand chicken upright* and roast another 20 minutes.

Turn oven off and let stand in oven for 10 minutes.

*Use an empty soda can or food can to prop chicken up by placing this inside the cavity and resting the chicken on it.

Prepare the gravy:

Remove chicken from dish and place on cutting board. Add 1/4 cup white wine to baking pan and place over high heat, scraping off bits. Pour this into saucepan, add another 1/4 cup white wine and 1 cup chicken broth and boil. Mix 3 tablespoons wine with 3 tablespoons flour and slowly add to the simmering sauce. Simmer for 2 to 3 minutes, or until thickened. Add salt and pepper to taste.

Recipe adapted from Jacques Pepin

Complementary Wines: Icewine: apple, Rosé: Dry and Still, Sherry Manzanilla

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