Classic Roast Chicken and Gravy
Discover the ultimate comfort food with this classic roast chicken and gravy recipe, a timeless dish that's as flavorful as it is simple to prepare. Featuring a perfectly seasoned whole chicken stuffed with zesty lemon, aromatic garlic, and fresh herbs like thyme and rosemary, this recipe ensures tender, juicy meat with a crispy, golden-brown skin. A medley of roasted vegetables—carrots, celery, and onions—not only forms the perfect base for the bird but also lends incredible depth to the rich, homemade gravy made from pan drippings. With just 20 minutes of prep and straightforward instructions, this hearty, savory meal is ideal for Sunday dinners, special occasions, or weeknight indulgence. Serve alongside your favorite sides, and savor every bite of this comforting, crowd-pleasing classic!
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Recipe Information
Ingredients
- 4 lbs Whole chicken
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 4 cloves Garlic cloves
- 1 whole Lemon
- 6 sprigs Fresh thyme
- 4 sprigs Fresh rosemary
- 2 medium Carrots
- 2 medium Celery stalks
- 1 large Onion
- 2 cups Chicken stock
- 2 tbsp All-purpose flour
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken thoroughly and pat it dry with paper towels. Set aside.
Rub the chicken all over with the olive oil, salt, and black pepper. Ensure even coverage, including inside the cavity.
Peel and crush the garlic cloves. Slice the lemon in half.
Stuff the chicken cavity with the crushed garlic, lemon halves, thyme, and rosemary sprigs.
Using kitchen twine, tie the chicken legs together to help keep the stuffing in place and cook the chicken evenly.
Roughly chop the carrots, celery, and onion, and scatter them evenly across the bottom of a roasting pan. These will serve as a base for the chicken and add flavor to the gravy.
Place the prepared chicken on top of the vegetables, breast-side up. Cut the butter into small pieces and place them over the chicken for extra flavor and crispiness.
Transfer the roasting pan to the preheated oven and roast for approximately 90 minutes, or until the internal temperature in the thickest part of the chicken (without touching the bone) reaches 165°F (74°C). Baste the chicken with the pan juices every 25-30 minutes for a golden-brown finish.
Once cooked, remove the chicken from the oven and transfer it to a cutting board. Let it rest for 15 minutes before carving. Cover loosely with foil to retain heat.
To make the gravy, place the roasting pan with the cooked vegetable and juices over medium heat on the stovetop. Add the flour and stir well to form a roux.
Gradually add the chicken stock while whisking continuously to prevent lumps. Cook until the gravy thickens, about 3-5 minutes. Strain the gravy into a serving bowl to remove the vegetable pieces.
Carve the chicken and serve with the homemade gravy. Enjoy!
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 1445 mg | 63% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.5 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1321 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
