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Gina's Perfect Roast Chicken with Gravy Recipe

Gina's Perfect Roast Chicken with Gravy

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (57)

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Average Rating:

Total Reviews: 57

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  • on April 27, 2011

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    OMG, This was the best chicken I ever made. My family loved it and it was so simple to make. I must agree with the other 475 was to high next time I will use 425 as my tempearture.

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  • on April 22, 2011

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    This IS the best chicken I have ever made. I have tried other recipes and even my mom had a recipe she used. I told her to try this and even my dad commented how good it was. I didn't make it in a cast iron skillet, just a nonstick. Im going to try it next time in a cast iron skillet. I have a flat top stove and forgot about using my cast iron in the oven. It gets really crispy and the flavors from the spices permeates all the meat. Its really juicy and the pan drippings are to die for. I add a cup or so of chicken broth so I have plenty of gravy. If I didn't not sure how much gravy I would have. But its still delicious. The only recipe I use now for Roast Chicken. No need to look for a better recipe, there's none out there!! You won't regret making this.

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  • on March 02, 2011

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    My family fell in love with this recipe. It was so simple to make and very tasty. I was about to discard the onions until my husband put it on the side of his plate and said they were just as delicious. My son loved the skin, it was so crispy and the meat was very moist. Thank you
    Neelys, keep the good recipes coming.

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  • on February 22, 2011

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    This was simple to make and the most tender moist roasted chicken I ever had. The sauce was superb. I dod agree with bryantracie 475 was a little high and i did turn down to 425 that seemed perfect. Took a little longer but weel worth it. I am going to try the chicken fried steak and Mama Neely's pot roast next.

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  • on February 14, 2011

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    Love, love, love this recipe!! The chicken is so juicy and tender on the inside (even the white meat and the skin is so crispy and flavorful on the outside. I made this a couple of weeks ago and the whole family loved it. It is currently in the oven for supper tonight too! Thanks Pat and Gina!

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  • on February 12, 2011

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    Very tasty and very easy to make!!!

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  • on December 29, 2010

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    Fist of all let me say the the skin of the chicken was perhaps the finest I've ever eaten however, that was the best part. 475 was just too high of a temperature. My wife had to switch out the onions that were in the pan with new onions to avoid a terrible gravy. What was in the bottom of the pan burnt and smelled up the entire house.

    I will try this recipe again but my wife and I will tweak it a bit. Butter AND oil in the pan so it doesn't burn and probably turn the temperature down to 400-425 rather than 475.

    The meat had a good flavor but parts were a bit dry. Again, I think for our oven (gas range the temp was just too high.

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  • on November 09, 2010

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    OMG!!!! My mouth waters when I see you cooking so many fab dishes on tv, so I decided to give this one a try. It took no time to prepare and was, hands down, THE BEST CHICKEN I HAVE EVER EATEN. I even used some of the butter in mashed potatos with garlic and they were also the bomb. Looks like I will be borrowing more of your recipes. Keep up the good work.

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  • on October 11, 2010

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    This recipe is CRAZY good! I love the original recipe, and have also played with it a little by using a little canola oil on the onions under the chicken, and by adding lemon zest and cayenne pepper to the herb butter. It comes out great every time! I love the Neely's they are awesome!

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  • on September 23, 2010

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    The Best Roast Chicken Hands Down...

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