Thyme-Roasted Chicken with Garlic Gravy

Serves 4  • (4 oz, no skin, per serving, with 1⁄4 cup gravy)  •  Preheat oven to 325°F   •  Roasting pan with rack

• 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.