Source: dLife

Herb rubbed roasted chicken with a garlic/white wine sauce.

Servings

1 whole chicken, raw (3-pound)
1 tsp ground thyme
0.25 tsp salt
0.25 tsp black pepper
10 medium garlic cloves , peeled
0.5 cup white wine (dry )
10.5 oz low fat unsalted chicken broth , divided
1 cooking spray
1 tbsp white all purpose flour

1 Preheat oven to 325 degrees F.
2 Take out and throw away neck and giblets from chicken. Wash and dry chicken and cut off any extra fat. Beginning at the neck cavity, release skin from breast and drumsticks by inserting fingers and gently separating skin and against the meat. Massage thyme, salt, and pepper between skin and meat. Put 2 garlic cloves inside body cavity. Tuck wings under chicken.
3 Add 8 garlic cloves, wine, and broth to a large shallow aluminum foil covered roasting pan. Lay chicken on a cooking spray coated baking rack and move rack to pan.
4 Bake 1 hour and 45 minutes or until a meat thermometer reads at least 145 degrees F. Take skin off chicken and let rest in a warm place. Save any pan drippings.
5 Add flour to a small saucepan. Slowly whisk in remaining half of broth; reserve. Arrange a resealable plastic bag in a 2-cup measuring cup. Spoon pan drippings into bag and let rest 10 minutes (fat will go to the top). Seal bag; carefully cut off 1 bottom corner of bag. Drain drippings into broth mixture in saucepan, stopping before fat reaches opening; throw away fat. Let mixture boil and cook 1 minute or until thick, whisking continually. Serve gravy with chicken.

This gravy also works great with turkey.