Prepare the chicken by patting it dry inside and out with paper towels. Let it sit at room temperature for about 30 minutes to remove the chill.

Preheat the oven to 450 degrees F (232 degrees C) and place a rack in a small roasting pan.

Season the chicken cavity generously with salt and pepper. Stuff it with thyme sprigs and unpeeled garlic cloves.

Tie the chicken legs together with butcher's twine.

Season the outside of the chicken generously with salt and pepper.

Place the chicken breast-side up on the rack in the roasting pan.

Roast the chicken for 50 minutes to 1 hour, or until a thermometer inserted into the thickest part of the thigh registers 165-170 degrees F (74-77 degrees C).

Let the chicken rest on the rack for a few minutes, then tip it to drain the juices into the roasting pan.

Discard the thyme and garlic from the chicken cavity.

Transfer the chicken to a cutting board to rest while you prepare the gravy.

Remove the rack from the roasting pan and pour the drippings into a small bowl.

Skim off 2 tablespoons of fat from the drippings and mix it with the flour and water in another small bowl to form a paste.

Heat the roasting pan over medium-high heat. Add the wine to deglaze the pan, scraping up any browned bits. Simmer until the wine reduces by half (3-4 minutes).

Add the chicken stock and any remaining pan drippings to the pan. Bring to a simmer.

Add the flour mixture and whisk constantly until the gravy thickens (2-3 minutes).

Season the gravy with salt and pepper to taste.

Remove the butcher's twine from the chicken.

Snip off the wingtips and reserve for stock.

Remove the leg quarters by slicing between the thigh and the body, then finding the hip joints near the backbone and slicing through them.

Separate the drumsticks and thighs and transfer them to a platter.

Remove the backbone and reserve it for stock.

Slice the chicken breast in half through the breastbone.

Separate the wings and breast, and transfer them to the platter.

Serve the chicken with the warm gravy.