Roast Chicken And Gravy

• None None Roast Chicken and Gravy
• 1 (4 lb) chicken, trussed
• 8 None small Spanish onions, peeled, halved
• 1 None lemon, sliced
• 1 bunch fresh thyme, woody stems trimmed
• 3 cloves garlic, sliced
• 1 cup dry white wine
• 2 tbsp all-purpose flour
• 1/2 cup chicken stock
• None None vegetables, to serve

1. Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic. Pour wine over chicken. Season. Cover with plastic wrap and chill for 30 mins.
2. Preheat oven to 350u0b0F. Roast chicken, basting occasionally with pan juices, for 1 hour 15 mins, or until golden brown and juices run clear when thigh is pierced with a skewer. Cover with foil and let rest for 10-15 mins.
3. Meanwhile, to make the gravy, strain pan juices into a saucepan. Bring to simmer. Add flour and cook for 2 mins. Gradually whisk in stock, stirring constantly. Bring to a boil. Continue to cook, stirring, until thickened. Season.
4. Serve chicken and gravy with vegetables.

chicken, chicken, spanish onions, lemon, thyme, garlic, white wine, flour, chicken stock, vegetables

Taken from recipes-plus.com/api/v2.0/recipes/25371 (may not work)