Lemon-Thyme Roasted Chicken

1 lemon, cut in half

½ medium onion

1 whole chicken

¼ cup butter, softened

3 garlic cloves, minced

2 tsp chopped fresh thyme

1 tsp salt

1 tsp pepper

1 ½ cup chicken broth

2 T. flour

Place 1 lemon half and onion half into chicken cavity

Stir together butter, garlic, and 2 tsp. thyme. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. (Do not totally detach skin.) Rub half of butter mixture evenly under skin.

Tie ends of legs together with string; tuck wing tips under. Rub remaining half of butter mixture over chicken. Squeeze remaining lemon half over chicken. Place chicken, breast side up, on a lightly greased rack in a lightly greased shallow roasting pan. Sprinkle with salt and pepper.

Bake at 450° for 30 minutes.

Reduce heat to 400°, and bake for 55-60 minutes or until a meat thermometer inserted into thigh registers 180°, basting occasionally with dripping and turning pan for even browning. Cover loosely with foil to prevent excessive browning, if necessary. Remove to a serving platter, reserving drippings in pan. Cover chicken with foil, let stand 10 minutes before slicing.

Add broth to reserved drippings in pan, stirring to loosen browned bits from bottom.

Whisk together pan drippings and flour in a small saucepan. Cook, stirring often, over medium heat 5 minutes or until thickened. Serve with chicken.