Instructions: Heat oven to 350 degrees. Combine 1 Tbs. olive oil and first 6 ingredients in a small bowl. Carefully separate the skin from the chicken breast (and part of the legs, if possible) without tearing. Rub some of the spice mixture underneath skin and all over breast meat, then remaining mixture all over the outside skin of the whole chicken. Tie legs together. Cut each garlic bulb in half. Drizzle with remaining oil. Place chicken and garlic in large roasting pan. Roast for 1 1/4 hours or until meat is no longer pink near the bone and garlic is very soft. Transfer chicken to serving platter and let stand 20 minutes. Meanwhile, prepare sauce. Squeeze garlic from skins. Place garlic pulp in small bowl and mash with fork until smooth. Pour pan drippings into bowl (I use a glass measuring cup) and let stand until fat separates. Spoon 2 Tbs. fat into saucepan. Skim and discrad any remaining fat from pan drippings. Heat fat in saucepan, whisk in flour.

Cook over medium heat whisking for 1 minute. Gradually stir in defatted drippings, canned chicken broth, seasoning sauce (if using) and mashed garlic (adjust seasoning). Stir until mixure boils and thickens, about 5 minutes. Pour into gravy boat and serve with chicken.

Serves 6.

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