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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: Rosé

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog Culinary Compulsion.


If you liked this recipe, you may also like these soups & stews and wine recipe pairings:

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