Heart-Healthy Roast Chicken with Gravy
Elevate your family dinner with this Heart-Healthy Roast Chicken with Gravy, a wholesome twist on a classic comfort food. This recipe combines tender, juicy roasted chicken with a rich, flavorful gravy made from unsalted chicken broth and whole wheat flour, keeping it lighter without sacrificing taste. A blend of aromatic spices like rosemary, thyme, and paprika, together with a lemon-stuffed cavity, infuses every bite with vibrant flavor. Resting atop a bed of fresh carrots, celery, and onions, the chicken roasts to perfection while creating natural, savory pan juices for the gravy. Both easy to prepare and nourishing, this dish is ideal for a balanced meal, perfect for family gatherings or a weeknight treat. Pair with your favorite veggies or whole-grain sides for a heart-healthy feast that everyone will love!
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 2 cups unsalted chicken broth
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 0.5 teaspoon freshly ground black pepper
- 1 medium lemon
- 1 large carrot
- 1 large celery stalk
- 1 medium onion
- 2 tablespoons whole wheat flour
- 0.5 cup water
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken and pat it dry with paper towels.
In a small bowl, mix olive oil, garlic powder, onion powder, paprika, rosemary, thyme, and black pepper to form a paste.
Rub the spice mixture all over the chicken, including under the skin and inside the cavity.
Cut the lemon in halves and place them inside the cavity of the chicken.
Roughly chop the carrot, celery, and onion. Place them in the bottom of a roasting pan to create a vegetable bed.
Place the spiced chicken breast-side up on top of the vegetables.
Roast the chicken in the preheated oven for 1 hour and 20 minutes, or until the internal temperature reaches 165°F (75°C).
If necessary, cover the chicken loosely with aluminum foil during the last 20 minutes to prevent over-browning.
Once done, transfer the chicken to a cutting board and let it rest for 15 minutes.
While the chicken rests, carefully pour the juices from the roasting pan through a fine-mesh sieve into a medium saucepan, discarding the solids.
Whisk in the whole wheat flour and heat over medium heat, whisking constantly to avoid lumps.
Gradually add the unsalted chicken broth and water, whisking continuously.
Bring the mixture to a boil, then reduce the heat and let it simmer until thickened, about 5 minutes.
Stir in the fresh parsley and adjust seasoning if necessary.
Carve the chicken and serve with the gravy on the side.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 12.1 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1384 mg | 29% | |
*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.
