![\"Thyme](\"\/images\/blog\/2009\/13.jpg\")
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Thyme Roast Chicken<\/p>\n
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!<\/p>\n
This recipe comes from Alona Martinez<\/p>\n
Serves 4
\nLevel of difficulty: easy<\/p>\n
1 organic free-range chicken
\n3 tablespoons olive oil
\n1 1\/2 teaspoons coarse sea salt
\n1\/2 teaspoon freshly ground pepper
\n4 sprigs fresh thyme<\/p>\n
For the gravy:
\n1\/2 cup white wine plus 3 tablespoons
\n1 cup chicken broth
\n3 tablespoons flour
\nsalt and pepper, to taste<\/p>\n
Preheat oven to 400F.
\nRinse chicken and pat dry. Place 2 whole sprigs of Thyme inside cavity.
\nrub 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.<\/p>\n
Place chicken breast side up in oven in a baking pan. Roast for 20 minutes.
\nFlip chicken breast side down and bake another 20 minutes.
\nStand chicken upright* and roast another 20 minutes.<\/p>\n
Turn oven off and let stand in oven for 10 minutes.<\/p>\n
*Use an empty soda can or food can to prop chicken up by placing this inside the cavity and resting the chicken on it.<\/p>\n
Prepare the gravy:<\/p>\n
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.<\/p>\n
Recipe adapted from Jacques Pepin<\/p>\n