Roasted Lemon Thyme Chicken
|Chicken||4 Pound (1 Chicken, 3 1/2 To 4 Pound)|
|Dried thyme||2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Garlic head||1⁄2 , cut in half laterally|
|Whole onion||1 Medium (Unpeeled)|
|Cornstarch||1 Tablespoon, dissolved in 1/2 cup cold water|
|Cold water||1⁄2 Cup (8 tbs) (For Dissolving Cornstarch)|
1. Hear oven to 450°. Rub the chicken inside and out with the oil, thyme, salt, and pepper. Place the half-lemon and half-head of garlic into the cavity. Place the chicken breast-side up in a small roasting pan, along with the unpeeled onion.
2. Cook 20 minutes on top rack of oven; lower heat to 325°. Cook 30 to 35 minutes more, until juices do not appear pink when tipped from the cavity (a thermometer should read 150° on the bone).
3. Transfer chicken to a cutting board to rest for 15 to 20 minutes. Meanwhile, add 1 cup of water to the roasting pan. Use a wooden spoon to scrape up all browned bits; transfer to a small saucepan, along with the lemon and garlic from the chicken. Thicken by adding the cornstarch solution. Simmer 10 minutes, and season.
4. Serve the carved chicken with the quartered roasted onion, and ladle gravy over the chicken and/or egg noodles.