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Roasted Chicken with Brown Gravy

1 teaspoon dried thyme or rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 broiler/fryer chicken (3-1/2 to 4 pounds)
3 bacon strips
1 cup beef broth
1/4 cup cold water
1 tablespoon all-purpose flour

Combine thyme or rosemary, salt, pepper and paprika; rub on outside of
chicken and in cavity. Place on a rack in a shallow roasting pan.
Arrange bacon strips over breast portion of chicken. Bake, uncovered,

Printed from tasteofhome.com Sep 5, 2008

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Roasted Chicken with Brown Gravy cont.

at 450° for 15 minutes. Add broth to pan; baste chicken with
broth. Reduce heat to 350°. Bake, basting several times, for
1-1/4 hours or until juices run clear. Remove chicken and keep warm.
Skim off excess fat from pan juices. Combine water and flour; stir
into juices. Bring to a boil, stirring constantly; cook and stir for
1 minute or until thickened. If desired, crumble bacon into gravy.
Serve with chicken. Editor's Note: Using beef broth adds a
deep rich flavor to the gravy.

Yield: 4-6 servings.