Lemon Thyme Roasted Chicken
1 lemon halved
1/2 medium onion
1 5 lb roasting chicken
1/3 c. butter or margarine, softened
3 garlic cloves, minced
1 teaspoon chopped fresh thyme
1 teaspoon coarse-grain salt
1 t. coarsely ground pepper
1 c. chicken broth
1/2 c dry white wine
2 Tablespoons all-purpose flour
Place 1 lemon half and onion half into chicken cavity. Squeeze remaining lemon half into chicken cavity.

Stir together butter garlic and thyme. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat…do not totally detach skin. Rub half of butter mixture evenly under skin.

Tie ends of legs together with string, tuck wingtips under. Spread remaining half of butter mixture over chicken. Sprinkle evenly with salt and pepper. Place chicken, breast side up, on a lightly greased rack in a lighted greased shallow roasting pan.

Bake at 450 degrees for 30 minutes.

Reduce heat to 400 and bake for 55 to 60 minutes or until meat thermometer instead into thigh registers 180. Cover loosely with aluminum foil to prevent excessive borrowing if necessary. Remove to a serving platter, reserving drippings in pan. Cover with foil and let stand 10 minutes before slicing. Add broth to reserved drippings in pan, stirring to loosen browned bits from bottom.

Whisk together pan drippings mixture, wine and flour in a small saucepan. Cook, stirring often, over medium heat 5 minutes or until thickened. Serve with chicken.

(Chipotle roasted chicken…substitute 1 canned chipotle pepper, chopped and 1//4 cup adobo sauce from can for 3 garlic cloves and thyme).
Nadine Melberg