1 chicken (about 3 1/2 lbs)
10 cloves garlic, peeled
1 tsp dried thyme leaves
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 1/3 cups reduced-sodium chicken broth
(approx.), divided
1/2 cup white wine or additional chicken
broth
1 tbsp all-purpose flour
1. Remove giblets and neck from chicken. Rinse and pat chicken dry inside and out. Place 2 cloves garlic inside cavity. Starting at cavity opening, gently lift skin and rub thyme, salt
and pepper over breasts and legs. Tie legs together with string; tuck wings under back.
2. Add remaining garlic, 2/3 cup chicken broth and wine to roasting pan; place chicken, breast side up, on rack in pan.
3. Roast in preheated oven, basting every 30 minutes, adding additional broth if pan juices evaporate, for 1 3/4 to 2 hours or until pan juices run clear when chicken is pierced and a
meat thermometer inserted in thigh registers 185°F.
4. Transfer to a platter; tent with foil and let stand for 10 minutes before carving. Meanwhile, strain pan juices, pressing down firmly to mash garlic into juices; skim off fat. Add enough of the remaining broth to make 3/4 cup.
5. In a small saucepan, stir together 2 tbsp of pan juices and flour; cook, stirring, over medium heat for 1 minute. Gradually whisk in remaining pan juices; cook, stirring, until boiling and thickened. Serve with chicken.