Garlic Roast Chicken
3/15/2007
George + http://allrecipes.com/Recipe/Garlic-Roasted-Chicken-2/Detail.aspx + http://allrecipes.com/Recipe/Roasted-Chicken-and-Potatoes/Detail.aspx

CHICKEN

4 lb whole roasting chicken, guts removed, washed, and wings tucked under
1/2 c chicken broth
lime/lemon - recipe called for one lime wedge, i used 3 lemon wedges and dash of lime juice b/c didn't have limes
3 large garlic cloves, peeled and cut into chunks
1 bay leaf
Fresh thyme sprigs
1/4 tsp paprika
Pepper
Olive oil

GRAVY

1 tbsp cornstarch
1/2 tsp chicken boullion
1/4 c white wine (or apple juice or sherry)
1/2 c drippings

CHICKEN

Place chicken breast side up on a rack in a roasting pan. 

In a bowl, combine 1/4 cup broth, lime/lemon wedges, garlic, bay leaf and thyme.  Pour into cavity of chicken. 

Pour remaining broth in roasting pan. 

Spread olive oil on chicken.  Sprinkle with paprika and pepper and rub in a little.  (No salt needed!)  Loosely tent with foil. 

Bake at 375 degrees F for 1 hour 15 minutes, basting occasionally. Remove foil

Bake 30-45 minutes longer or until juices run clear and a meat thermometer reads 180 degrees F, basting occasionally. 
Add additional wine or broth to pan if liquid evaporates. 

Let stand for 10 minutes before carving. 

GRAVY

Pour drippings and loosened brown bits into a measuring cup.  Let sit for 10 minutes.  Skim fat (syphon the non-fat liquid from the bottom of the measuring cup via turkey baster).

In a saucepan, combine the cornstarch, bouillon and wine until smooth.  

Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.