Perfect Roasted Chicken and Gravy

Experience the ultimate comfort food with this recipe for Perfect Roasted Chicken and Gravy, a timeless dish elevated with fresh herbs and rich, savory flavors. A golden, crispy-skinned whole chicken is infused with a luxurious garlic-herb butter, while zesty lemon and aromatic bay leaves add depth from within the cavity. Surrounding the chicken, tender roasted carrots and celery soak up the drippings, creating a perfect side dish. The meal is completed with a velvety homemade gravy crafted from the pan drippings, thickened with a touch of flour and chicken stock for maximum flavor. With simple preparation and oven-roasted perfection in just under two hours, this show-stopping dish is ideal for family dinners or special occasions. Serve it up with the roasted vegetables and a drizzle of that irresistible gravy for the perfect centerpiece to any meal.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 4-5 lbs Whole chicken
• 4 tablespoons Unsalted butter
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh rosemary, chopped
• 1 tablespoon Fresh thyme, chopped
• 1 whole Lemon
• 1 whole Yellow onion, halved
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 cups Chicken stock
• 2 tablespoons All-purpose flour
• 1 tablespoon Olive oil
• 3 whole Carrots, chopped into large chunks
• 2 whole Celery stalks, chopped into large chunks
• 2 whole Bay leaves

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the chicken dry with paper towels and place it on a large roasting pan.

Step 3

In a small bowl, mix the unsalted butter, minced garlic, chopped rosemary, and thyme. Stir together to form an herb butter mixture.

Step 4

Carefully loosen the skin of the chicken breast by sliding your fingers under the skin. Spread half of the herb butter mixture under the skin and the other half over the skin.

Step 5

Season the chicken generously with salt and black pepper, including the cavity.

Step 6

Cut the lemon in half and place it inside the chicken cavity along with the halved onion and the bay leaves.

Step 7

Tie the legs together with kitchen twine to ensure even cooking.

Step 8

In the roasting pan, arrange the chopped carrots and celery around the chicken. Drizzle the vegetables with olive oil and season with a pinch of salt and pepper.

Step 9

Place the chicken in the preheated oven and roast for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the breast.

Step 10

Remove the chicken from the oven. Tent it loosely with aluminum foil and let it rest for 15 minutes before carving.

Step 11

To make the gravy: Strain the drippings from the pan into a small pot. Skim off excess fat.

Step 12

Place the pot over medium heat and whisk in the all-purpose flour. Cook for 1-2 minutes until slightly browned.

Step 13

Slowly pour in the chicken stock while whisking constantly. Simmer for 5-7 minutes, or until the gravy is thickened, then season to taste with salt and pepper.

Step 14

Carve the rested chicken and serve it alongside the roasted vegetables and freshly made gravy. Enjoy your perfect roasted chicken and gravy!

Nutrition Facts

Serving size	(3047.5g)

Amount per serving	% Daily Value*
Calories	1190.2

Total Fat 84.7g	0%
Saturated Fat 34.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 302.7mg	0%
Sodium 5284.0mg	0%
Total Carbohydrate 52.4g	0%
Dietary Fiber 10.5g	0%
Total Sugars 16.4g
Protein 67.4g	0%

Vitamin D 0IU	0%
Calcium 234.6mg	0%
Iron 7.8mg	0%
Potassium 1405.9mg	0%

*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.

Source of Calories

Fat: 61.4%

Protein: 21.7%

Carbs: 16.9%