Roast Chicken with Gravy
Indulge in the ultimate comfort food experience with this irresistible Roast Chicken with Gravy recipe—a perfect centerpiece for any family dinner or special occasion. Featuring a tender, golden-brown whole chicken infused with zesty lemon, fragrant garlic, and fresh thyme, this dish is roasted to perfection alongside a medley of savory vegetables like carrots, celery, and onion. The star of this meal doesn’t end with the chicken; a rich, velvety homemade gravy made from flavorful pan drippings and chicken stock elevates your plate to gourmet status. With just 20 minutes of prep time and a straightforward roasting method, this recipe yields a juicy chicken with a crispy skin and mouthwatering taste in under 2 hours. Serve it with the roasted veggies and a generous drizzle of warm, silky gravy for a dinner that’s as delicious as it is satisfying. Keywords: Roast Chicken recipe, homemade gravy, easy dinner ideas, comfort food, family dinner recipes.
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lemon
- 6 garlic cloves
- 6 sprigs fresh thyme
- 1 large onion
- 2 carrots
- 2 celery stalks
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken giblets, rinse the chicken inside and out, and pat dry with paper towels.
Place the chicken on a large roasting pan. Rub olive oil all over it and season with salt and black pepper, both inside and out.
Cut the lemon in half and place it, along with the garlic cloves, inside the chicken cavity.
Tuck the thyme sprigs into the cavity as well.
Truss the chicken legs with kitchen twine to ensure even cooking.
Roughly chop the onion, carrots, and celery. Scatter them around the chicken in the roasting pan.
Place the pan in the oven and roast for about 1 hour to 1 hour 20 minutes, or until the chicken is golden brown and the juices run clear when you cut between a leg and thigh (internal temperature should be 165°F/74°C).
Remove the chicken from the oven and transfer it to a platter. Tent with aluminum foil and let it rest while you make the gravy.
For the gravy, place the roasting pan over medium heat on the stovetop. Add the flour and whisk it into the pan drippings.
Cook, stirring constantly, for 1-2 minutes until the flour is lightly browned.
Gradually add the chicken stock while whisking, scraping up any browned bits from the bottom of the pan.
Bring the gravy to a boil, then reduce the heat and simmer for about 5-7 minutes, or until it thickens.
Taste and adjust the seasoning with more salt and pepper if needed.
Strain the gravy through a fine-mesh sieve into a serving bowl.
Carve the roast chicken and serve it with the vegetables and gravy on the side.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.4 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1331 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.
