High Protein Roast Chicken with Gravy
Elevate your dinner table with this High Protein Roast Chicken with Gravy, a classic recipe packed with rich flavors and wholesome protein. Perfectly seasoned with a blend of paprika, garlic powder, onion powder, and dried thyme, this whole chicken is roasted to golden, crispy perfection while remaining tender and juicy on the inside. A savory homemade pan gravy, crafted from buttery drippings and seasoned chicken broth, serves as the ideal accompaniment, tying together this hearty meal. Ready in under two hours, this show-stopping dish not only satisfies but also supports a protein-packed lifestyle. Serve it alongside your favorite sides for an unforgettable family meal or a crowd-pleasing main course.
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Recipe Information
Ingredients
- 1 about 4 lbs (1.8 kg) Whole chicken
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 2 cups Chicken broth
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
Instructions
Preheat the oven to 425°F (220°C).
Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
In a small bowl, mix together the olive oil, salt, black pepper, paprika, garlic powder, onion powder, and dried thyme.
Rub the spice mixture all over the chicken, ensuring even coverage over the skin and inside the cavity for maximum flavor.
Place the chicken in a roasting pan, breast side up. Tuck the wing tips under the body and tie the legs together with kitchen twine if desired.
Roast in the preheated oven for 75-90 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes on a cutting board before carving.
Meanwhile, make the gravy. Remove all but 2 tablespoons of drippings from the roasting pan.
Place the roasting pan over medium heat on the stovetop. Add the butter to melt in the drippings.
Sprinkle the flour into the pan and whisk together, cooking for 1-2 minutes until it forms a thick paste.
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for 4-5 minutes until the gravy is thickened, stirring occasionally.
Season the gravy with additional salt and pepper to taste.
Carve the chicken and serve with the homemade gravy drizzled on top or on the side.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 3629 mg | 158% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.4 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 959 mg | 20% | |
*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.
