Roasted Chicken with Onion Gravy
Indulge in the comforting flavors of homemade Roasted Chicken with Onion Gravy, a perfect dish for family dinners or special occasions. This recipe showcases a beautifully seasoned whole chicken, roasted to golden perfection atop a bed of sweet, caramelized onions. The key to its irresistible flavor lies in a blend of olive oil, garlic powder, dried thyme, and fresh lemon, which imparts a bright, herbaceous aroma. The star of the dish is the silky onion gravy, made by combining deeply caramelized onions, savory chicken drippings, and rich chicken stock for a deeply flavorful finish. Ready in just under two hours, this recipe offers a hands-on approach to creating a meal that’s classic, satisfying, and deliciously versatile. Serve it with mashed potatoes or roasted vegetables for a true crowd-pleaser that’s sure to impress.
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 Lemon
- 3 large Yellow onions
- 2 cups Chicken stock
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 425°F (220°C).
Pat the whole chicken dry with paper towels and place it on a roasting pan or large oven-safe baking dish.
Rub the chicken all over with olive oil, making sure it’s evenly coated.
Sprinkle the chicken with salt, ground black pepper, garlic powder, and dried thyme, ensuring even coverage on all sides.
Cut the lemon in half and place one half inside the cavity of the chicken. Reserve the other half for later.
Peel and slice two onions into thick rounds, then arrange them in a single layer on the bottom of the roasting pan. Place the chicken on top of the onions.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the breast.
While the chicken is roasting, thinly slice the remaining onion.
In a medium skillet, melt butter over medium heat, then add the sliced onion. Cook, stirring occasionally, until the onion becomes soft and golden brown, about 10 minutes.
Sprinkle the flour over the caramelized onions and cook for an additional 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken stock, allowing the mixture to thicken into a smooth gravy. Lower the heat and let it simmer for about 5 minutes. Check for seasoning and add salt and pepper if needed.
Once the chicken is done roasting, transfer it to a cutting board and let it rest for 10 minutes before carving.
Collect any juices left in the roasting pan and pour them into the gravy to enhance the flavor.
Carve the chicken and serve with the onion gravy on the side. Optionally, garnish with fresh thyme or parsley.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 5106 mg | 222% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 22.8 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1128 mg | 24% | |
*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.
