Ingredients

Roast Chicken

• 1 yellow onion, roughly chopped
• 2 carrots, peeled and chopped
• 2 celery ribs, chopped
• 1 whole chicken
• 1 tbsp oil
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 cup white wine
• Salt & pepper

Gravy

• 1/4 cup butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• Roast chicken drippings
• 1 sprig fresh thyme
• Salt & pepper

Preparation

Preheat the oven to 375ºF.
Arrange the onion, carrots, and celery in a large oven-safe dish. Place the chicken on top of the vegetables and season it with the oil, garlic powder, thyme, salt, and pepper. Rub the seasoning into the chicken to make sure it is evenly coated. Pour the wine over the vegetables.
Roast the chicken until it reaches an internal temperature of 165ºF, about 1h 15 minutes to 1h 30 minutes.
Once cooked, transfer the chicken to a serving dish and allow it to rest for 15 minutes before serving. Reserve the drippings from the bottom of the dish and set it aside. Discard the vegetables.
While the chicken is resting, in a medium saucepan, melt the butter over medium-high heat. Whisk in the flour until it is smooth and begins to brown slightly. While whisking, slowly pour in the chicken broth and the drippings. Add the thyme and season the gravy with salt and pepper to taste. Continue to cook, whisking occasionally, until the gravy thickens, about 5 minutes.
Serve the chicken with the gravy immediately or store in the refrigerator for up to 3 days.