Instructions: Cut the chicken into serving pieces, legs, thighs, breasts, wings, etc.

Peel the garlic and chop roughly. Marinate the chicken in red wine with the chopped garlic and fresh thyme for 2 or 4 hours in the refrigerator.

Remove the chicken from the marainade and arrange in a roasting dish skin side up, pour over marinade, brush chicken with olive oil. Season well.

Cook the chicken in a hot oven for 30 minutes.

Remove chicken to a serving platter, add gravy mix to roasting pan juices and heat until boiling. Strain sauce over chicken and sprinkle with chopped parsley.

Serve the chicken on a platter.

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