ROASTED CHICKEN WITH PAN GRAVY

1 whole organic chicken

2 ounces unsalted butter, cut into tablespoons, divided

3 large garlic cloves, smashed and peeled

1 lemon, halved

1 tablespoon all-purpose flour

1 cups water

Preheat oven to 450°F with rack in middle.

Pull off excess fat around cavities of chickens and discard, then rinse chickens and pat dry. Melt 2 tablespoon butter with garlic and brush butter all over chickens. Season chicken inside and out with 2 1/2 teaspoons salt and 1 teaspoon pepper (total). Put half of garlic and 1 lemon half in the cavity and loosely tie legs together with string.

Roast chicken in a flameproof roasting pan, basting with pan juices using a spoon (remove pan from oven and tilt if necessary) every 20 minutes, rotating pan, until an instant-read thermometer inserted into fleshy part of a thigh of the chicken (do not touch bone) registers 170°F, 50 to 60 minutes total. Baste chicken once more, then carefully tilt it so juices from cavity run into roasting pan. Transfer chicken to a cutting board (reserve pan) and let rest 15 minutes before carving.

Pour off all but 2 tablespoons fat from pan, then cook remaining drippings over medium-high heat until deep golden, 1 to 2 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in water and simmer, stirring and scraping up brown bits, until thickened, about 3 to 4 minutes. Whisk in remaining 2 tablespoons butter and lemon juice to taste (from remaining lemon halves). Season with salt and pepper. Strain through a fine-mesh sieve into a gravy boat.

Cooks' note:

If desired, you can also add herbs such as thyme or rosemary to cavities before roasting.

Epicurious

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