Kiki–Ina Garten

Ingredients

• 5 to 6 pound roasting chicken
• Kosher salt
• Ground pepper
• Large bunch of fresh thyme
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 6 to 8 whole garlic cloves, peeled
• 2 Tbs butter, melted
• 1 onion, thickly sliced

Directions

Rinse chicken inside and out and remove giblets. Remove excess fat and pat dry. Place in roasting pan. Liberally salt & pepper outside. Stuff the cavity with bunch of thyme, lemon and garlic head.  Stuff cloves of garlic between skin and meat. Brush outside of chicken with butter and sprinkle again with salt & pepper. Tie legs together & tuck wings under body. Roast for 11/2 hour or until juices run clear. Remove from platter, cover with foil and let rest while preparing gravy.

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Gravy

Ingredients

• 1 cup chicken stock
• 1 Tbs all purpose flour

Directions

Remove fat from drippings, save 2 Tbs. Add chicken stock to the pan and cook until bubbling. Mix reserved fat with flour then add, while whisking, to the pan. Boil for a few minutes to thicken, whisking the entire time. Season with salt & pepper, strain and serve with chicken.