Roasted Chicken with Lemon & Thyme



1 whole chicken cut up, breasts cut into 4 pieces
1 baking dish about 10×15 inches
4 small lemons or 3 large + 1/2 for gravy
1 head of garlic
18 sprigs of thyme + 2 for gravy
salt and pepper
2 tbs olive oil
1 tbs unsalted butter
1 tbs all purpose flour

Wash your chicken and pat it dry. Liberally salt and pepper both sides of chicken. I use sea salt and fresh cracked pepper.In a braising pan or deep skillet heat 2 tbs of olive oil. When the pan is super-hot place the chicken skin side down and brown on both sides, about 5 minutes per side. Do this in batches and set aside.


When you are finished with your skillet add one cup of water & lemon juice to the pan. Scrape up all of the bits of chicken. Remove about 1/4 cup of the liquid put it in a bowl and mix with 1 tbs of flour, stir until there are no clumps of flour left. Pour the mixture back in the pan and add 2 thyme sprigs.  Cook on a low simmer until the sauce has thickened. Set aside.

Preheat your oven to 325 degrees

Line the bottom of your glass baking dish with the 1/2 slices of lemon and thyme.


Place the browned chicken on the slices of lemon and sprigs of thyme. Place the rest of the thyme and lemon on top of each piece of chicken. Break up the head of garlic  in the skins and place them around the chicken. Cover with tin foil and put in the oven for 20 minutes.  Uncover and cook for another 20 minutes. Serve with the gravy from the bottom of the pan. Serves 4-6