¼ cup flour
Preheat oven to 350⁰F.
Rinse chicken inside and out; pat dry with paper towels. Place chicken breast side up in a shallow roasting pan. Tuck wings under chicken back; brush chicken with oil. In a small dish combine poultry seasoning, garlic powder, salt and pepper; rub seasoning mixture over chicken.
Roast in oven uncovered for 1 ½ to 1 ¾ minutes or until meat thermometer inserted in thigh reaches 180⁰F. Remove from oven cover with foil and allow chicken to sit for 10 minutes before serving.
Pour pan drippings from chicken into a gravy separator or into a glass measuring cup; skim off fat. Pour dripping into a medium sauce pan or back into the roasting pan, ( use the roasting pan if it is also stove top safe). In a medium bowl mix together 2 cups chicken broth with ¼ cup flour whisking until smooth; add to drippings in sauce pan. Cook stirring constantly over medium heat until thick and creamy about 5 minutes; salt and pepper to taste. Serve with chicken.