Our foolproof take on the classic Sunday supper is so good—and so easy—
you might be tempted to make it on weeknights. It has gorgeous, crispy skin flecked
with herbs and garlic, and a rich gravy that is definitely worth the indulgence.

HANDS-ON TIME
30 minutes
TOTAL TIME
1¾ hours
MAKES
4 servings

INGREDIENTS

GARLIC BUTTER:

• 4 tsp butter, softened
• 2 cloves garlic, pressed or finely grated
• 2 tsp chopped fresh thyme
• 1 tsp chopped fresh rosemary
• ¼ tsp each salt and pepper

ROAST CHICKEN:

• 1 whole chicken (1.5 kg)
• ¼ tsp each salt and pepper
• 1 small onion, quartered
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary

GRAVY:

• 2 tbsp all-purpose flour
• 4 tsp butter, softened
• ¼ cup dry white wine
• 1 cup sodium-reduced chicken broth
• pinch pepper
• boiling water (optional)

PREPARATION

GARLIC BUTTER:

1. In a small bowl, stir together butter, garlic, thyme, rosemary, salt and pepper.
2. Set aside.

ROAST CHICKEN:

1. Remove giblets and neck (if any) from chicken; remove any excess fat and skin.
2. Sprinkle cavity with salt and pepper; place onion, thyme, and rosemary in cavity.
3. Rub chicken all over with garlic butter.
4. Place chicken, breast side up, on a greased rack in roasting pan; tuck wings under back.
5. Roast in a 375°F (190°C) oven for 45 minutes; baste and continue to roast, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), about 30 more minutes.
6. Discard contents of cavity.
7. Using tongs, tip chicken to pour juices into pan.
8. Transfer chicken to platter; cover loosely with foil and let rest for 20 minutes before carving.

GRAVY:

1. Meanwhile, tilt pan so juices collect at one end.
2. Skim fat from surface, reserving 1 tbsp.
3. In a small bowl, stir together flour, butter, and reserved fat; set aside.
4. Place pan over medium heat; whisk in wine.
5. Cook, whisking and scraping up browned bits from bottom of pan, until reduced by half, about 1 minute.
6. Whisk in broth; bring to boil.
7. Whisk in butter mixture, 2 tsp at a time, until smooth.
8. Cook, whisking constantly, until thickened, about 2 minutes.
9. Strain through fine-mesh sieve; stir in pepper.
10. If necessary, stir in enough boiling water to loosen and make 1 cup gravy.
11. Serve with chicken.

NUTRITIONAL INFORMATION, PER SERVING: about 435 cal, 37 g pro, 29 g total fat (11 g
sat. fat), 4 g carb, trace fibre, 152 mg chol, 601 mg sodium, 431 mg potassium.
% RDI: 2% calcium, 11% iron, 13% vit A, 2% vit C, 6% folate.

TIP FROM THE TEST KITCHEN
The trick to rich, lump-free gravy is to whisk
the butter and flour mixture into the pan a little
at a time. The flour gradually thickens the gravy
as the butter melts.