- 1 whole chicken (about 6 lbs)
- 2 tsp paprika
- 2 tbsp chopped fresh thyme, divided
- 1 tsp salt, divided
- 1 tsp freshly ground black pepper, divided
- 2 lemons, divided
- 1 tsp olive oil
- 2 tbsp all-purpose flour
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 tbsp lemon juice
- 2 tsp sugar
- Lemon slices (optional)
- Thyme sprigs (optional)
Preheat oven to 425 degrees. Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
In a small bowl, combine paprika, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub under loosened skin. Thinly slice 1 lemon; arrange slices under loosened skin. Cut remaining lemon into quarters. Place lemon quarters inside chicken cavity. Add the remaining 1 tablespoon thyme to cavity.
Place chicken on rack of a broiler pan or roasting pan coated with cooking spray. Brush oil over skin. Cover chicken with aluminum foil. Bake for 30 minutes. Uncover and bake 50 minutes longer or until a thermometer inserted in the thickest part of thigh registers 165 degrees. Remove the chicken from the oven, transfer to a cutting board, and tent with foil. Let stand 15 minutes before carving.
Place a resealable plastic bag in a 2-cup glass measuring cup. Pour drippings into bag; let stand 10 minutes so fat can rise to the top. Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into the measuring cup, stopping before fat layer reaches opening. Discard fat.
Place pan on stove top over medium heat. Sprinkle flour into pan. Add wine, bring to a boil, stirring constantly with a whisk. Add drippings, broth, juice, sugar, remaining salt and pepper, stirring constantly with a whisk until slightly thickened. Remove from heat.
Remove skin and lemon slices from chicken, and remove lemon wedges from cavity; discard. Carve chicken, and arrange on a serving platter. Serve with gravy. Garnish with additional lemon slices and thyme sprigs if desired.
8 servings
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Adapted from Cooking Light magazine