The Best Roast Chicken and Gravy
Discover the secret to a perfectly juicy and flavorful roast chicken with "The Best Roast Chicken and Gravy" recipe—a true showstopper for any table. This classic dish features a whole chicken generously seasoned with salt, pepper, and herbs like rosemary and thyme, stuffed with bright lemon and aromatic garlic for a depth of flavor. Roasted alongside a medley of onions, carrots, and celery, the chicken emerges with golden, crispy skin and tender, succulent meat. But the magic doesn’t stop there—drippings from the pan are transformed into a velvety, savory gravy with a touch of flour and chicken stock for the ultimate finishing touch. Ready in just under two hours, this foolproof recipe makes the perfect centerpiece for a cozy family dinner or an impressive holiday feast. Serve with mashed potatoes or roasted vegetables, and let this mouthwatering roast chicken elevate your home-cooking game.
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Recipe Information
Ingredients
- 1 4-5 lbs Whole chicken
- 4 tablespoons Unsalted butter
- 4 Garlic cloves
- 1 Lemon
- 1 bunch Fresh rosemary
- 1 bunch Fresh thyme
- 2 tablespoons Olive oil
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 2 cups Chicken stock
- 2 tablespoons All-purpose flour
- 1 Onion
- 2 Carrots
- 2 Celery stalks
- 1 cup Water
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels to ensure the skin will crisp up during roasting.
Season the chicken generously inside and out with salt and black pepper.
Slice the lemon in half and smash the garlic cloves gently to release their flavor.
Stuff the cavity of the chicken with the lemon halves, garlic cloves, rosemary, and thyme.
Rub the softened butter over the entire chicken, ensuring the skin is evenly coated.
Place the chicken in a large roasting pan, breast side up. Drizzle olive oil over the top for extra crispiness.
Roughly chop the onion, carrots, and celery, and scatter them around the chicken in the roasting pan.
Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Baste the chicken with its pan juices every 20-30 minutes for maximum flavor.
Remove the chicken from the oven and transfer it to a cutting board. Let it rest for 15 minutes before carving to retain its juices.
To make the gravy, place the roasting pan with the drippings and vegetables over medium heat on the stovetop.
Sprinkle flour over the drippings and stir well to form a roux, cooking for 1-2 minutes.
Gradually whisk in chicken stock and water, stirring constantly to avoid lumps.
Simmer the gravy for 5-7 minutes until thickened, then strain it through a fine mesh sieve into a serving jug.
Carve the chicken and serve it alongside the rich, flavorful gravy.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 7704 mg | 335% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 18.0 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1791 mg | 38% | |
*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.
