1 roasting chicken (3 1/2-4 lb.)
1 lg. clove garlic, halved
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried thyme
2 lemons
1 c. chicken broth

Preheat oven to 425°F.

Partially loosen skin on chicken breast and legs. Rub garlic halves over breast and leg meat; place garlic in cavity of chicken. Sprinkle chicken with salt, pepper and 1/4 teaspoon of thyme.

Thinly slice 1 of the lemons; insert slices between skin and meat of chicken. Cut remaining lemon into wedges; place in cavity of chicken along with remaining 3/4 teaspoon thyme. Place chicken on rack in roasting pan. Place in oven for 15 minutes, reduce heat to 350 and roast for about 45 minutes or until temperature at breast reaches 160°.

For gravy, skim fat from meat juices in pan; add broth. Place pan on burner over high heat and bring to a boil, stirring to loosen brown bits. Add a tablespoon or two of flour or Wondra to thicken the gravy, if desired.

Cook for 5-10 minutes or until gravy is slightly reduced and has thickened, and the raw flour taste is gone, stirring occasionally.

For more of a garlic flavor, several cloves may be crushed through a garlic press into a teaspoon of olive oil and brushed over the chicken before seasoning with salt, pepper and thyme. Lemon pepper may be sprinkled on for added lemon flavor.

Serves 4.