Roast Chicken with Gravy

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
4 servings
Level:
Intermediate

Ingredients
Directions

Preheat the oven to 375 degrees F.

Season the cavity of the chicken with salt and pepper. Stuff the cavity with the lemon, herbs, and half of the carrots, onions, and celery. Tie the legs together with kitchen twine and fold the wing tips under the back. Place the remaining carrots, onion, and celery in the center of a roasting pan just large enough to accommodate the chicken. Brush the entire chicken with the butter; season with salt and pepper. Set the bird breast-side up on top of the vegetables.

Roast the chicken for 45 minutes. Then increase oven temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F., about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil while making the gravy.

Discard the vegetables and pour the fat and juices in the pan into a small bowl. Transfer about 2 tablespoons of the fat back into the pan, skim and discard the rest. Add the roasting juices to the broth. Place the pan directly on the burner over medium-high heat. Scrape up any browned bits on the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Pour the sauce into a gravy boat and season with salt and pepper to taste.

Carve the chicken and serve with gravy.


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4.4 28
I have been making this chicken recipe for years now and my family still asks for it all the time. I stick to the recipe except for doubling the grave. Yum item not reviewed by moderator and published
A big hit in our house. I cooked a 7lb roasting chicken on my oven's convection roast setting. It was done in just a few minutes over 2 hours. Very juicy and flavorful. I will be making this again soon. item not reviewed by moderator and published
I really enjoyed this recipe. However, I would like to try other recipes as I think this could be a little better. The chicken came out very moist but, a little bland. item not reviewed by moderator and published
I think this was easy, not intermediate. My family loved it, and they are very hard to please. The chicken was moist and flavorful. I didn't have any broth and made the gravy with water, but it was still good. I'm sure it would have been fantastic with broth. item not reviewed by moderator and published
I am not very good with chicken but this worked out so well. The chicken was moist and delicious. The gravy needed a little garlic and onion powder and corn starch. item not reviewed by moderator and published
I have made roast chicken before, but not with lemon, thyme, and a cavity stuffed with fresh veggies. I also added three strips of bacon to the breast while roasting to get some extra flavor. My kids (19, 16, 11) were amazed at the flavor. They ate the entire 7 lb. chicken. The gravy was easy to make, and added a special touch to the meal (I usually use store-bought gravy). I will definitely use this recipe again. item not reviewed by moderator and published
Even my mother in law was impressed item not reviewed by moderator and published
I bought a bigger roaster, so I ended up roasting it for about 2 hours. Gravy was delicious! A definite keeper. item not reviewed by moderator and published
I watched this show this morning and I thought he said to turn the oven up to 450 degrees. The recipe says 425 degrees. Am I wrong? item not reviewed by moderator and published
This chicken recipe is awesome. It came out so juicy and delicious. The gravy is unbelievable, soooooooo good. I will be making this a lot in the future. Thanks Tyler, a GREAT recipe. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen