Chili-roasted chicken with roasted garlic gravy

Preheat oven to 375

Blend together:

2 tlbs butter melted
2 tlbs. flour
3 tsp. chili powder in small bowl

Rub mixture over a whole chicken and sprinkle with salt and pepper

Place chicken in small roasting pan scattering 12 unpeeled garlic cloves all around.

Roast chicken 40 minutes.  Transfer garlic cloves to small plate.  Return chicken to oven and roast until juices run clear when thigh is pierced with small knife. Basting occasionally, about 25 minutes.

Meanwhile, peel garlic and mash.
Add:
2 tlbs. melted butter and 2 tlbs. flour in heavy medium sauce over medium heat for 1 minute.

Gradually whisk in:

2 c. chicken broth
1/2 c. dry white wine

Add:
1/2 tsp sage
roasted smashed garlic
1 1/4 tsp chili powder.

Boil until reduced to 1 c. whisking occasionally about 8 minutes

Season gravy to taste with salt and pepper

Transfer chicken to platter.

Serve with gravy