1 whole chicken
half an onion
5 cloves of garlic
1 tbsp. flour
1 cup chicken stock
Preheat the oven to 450ºF and roast the chicken at this high temperature for the first 10 – 15 minutes and the last 10 – 15 minutes. The rest of the time the chicken should be roasted at 375ºF. As a general rule, calculate a total cooking time of 20 minutes per pound of meat plus an additional 10 – 20 minutes.
Start preparing the chicken by thoroughly cleaning and rinsing it under a cold running tap. Patt dry with a kitchen towel. Place the chicken on a wire rack set in a shallow roasting pan and grease the skin of the chicken with either butter or olive oil. Then season the bird with salt, pepper and thyme. Place half and onion and some garlic into the body cavity and begin cooking.
Every 20 minutes while the chicken is cooking, remove the chicken from the oven and pour or brush the fat and juices that have accumulated in the roasting pan, over the bird. If you find that the chicken is browning too quickly during cooking, then loosely cover the breast of the bird with a large piece of aluminium foil until it is done.
Roast the chicken for the correct amount of time and then use a meat thermometer to ensure the chicken is cooked. The temperature must read 180ºF (83ºC) for the chicken to be cooked all the way through. When properly cooked, remove the chicken from the oven and leave it to rest for 15 – 20 minutes on a carving board to allow the juices to settle.
To make the gravy, pour the juices and grease from the chicken into a small saucepan. Bring to a boil over medium-high heat and whisk in flour until it forms a thick paste. Add chicken stock and mix together. Turn down the heat and simmer on low for a few minutes, whisking continuously, until gravy thickens to desired consistency.
From Help with Cooking