Roast Chicken with Gravy

Total Time:
1 hr 15 min
15 min
1 hr

4 servings


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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    28 Reviews
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    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
    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.
    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.
    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.
    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.
    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.
    Even my mother in law was impressed
    I bought a bigger roaster, so I ended up roasting it for about 2 hours. Gravy was delicious! A definite keeper.
    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?
    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.
    I made this chicken for old high school friends. Everyone raved about the moist, tender chicken. I had read the previous reviews about the cooking time and allowed more time, and was glad. The cooking time is off on this recipe.
    It was so easy to make and so very moist it almost fell apart, which is great for me as I can really murder a chicken trying to carve it.

    The gravy, easy, easy , easy, and so delicious. Great recipe.
    Cook it. Its Good,
    If you read the directions on cooking it states that after you turn the oven up to 425 degrees to cook UNTIL it reaches 160 degrees....this could take 15 mins to 40 mins.....UNTIL is the key word because all ovens vary in temp. I had no problem following this, or the gravy recipe that went with it. Someone said "lumpy".....did they not read the word "strain?"
    The best part for me was the gravy. I struggle to make a great pan gravy. I can now give up buying canned gravy
    This was the first roast chicken I ever made and it turned out awesome!
    i love chicken and this is just the start of somthing great.
    I tried the Roast Chicken with gravy, a few days ago. At first, I thought stuffing the vegetables inside the bird was a little unusual, but I found that the chicken came out more tender and juicy than the way I usually do it. The bird I cooked was slightly larger than was called for, and my oven runs a little hotter than most, so I had to adjust the time and temperature slightly. Also, it was my first time trying to tie a bird. But the bird still came out well. I think it's a good recepie for new cooks.
    Chicken was fun to prepare and delicious. Very easy for a non-cook.
    i followed the suggestions and cooked for 90 minutes vs. 45. came out perfect! the gravy was easy & delicious too! I made more gravy for the next day's leftovers!
    The chicken had to cook alot longer than the receipe called for, but it was well worth the wait. The chicken was wonderful, juicy, moist, tender and full of flavor. The best chicken gravy I've ever had and the hubby agreed. Loved It.
    I also increased 375 degree cook time to 45min-1hr and 425 degree to 30min. I found the lemon was a bit bitter although friends loved it. Next time I would try an orange. For the gravy next time I would use a beurre manie(2 TBS softened butter/3 TBS flour blended as a paste and whisked in). I served it with a lemon/thyme/shallot rice pilaf.
    I agree with the others on the time. Cooked as stated thighs and legs not done added time still on not done. Ended up taking legs and thighs off of chicken and cooking separately. Breast was delicious and crusty. Gravy did not turn out as well -- lumpy. I will try again and try to perfect on it!
    This chicken is wonderful, I'll make it again soon!
    Following the cooking time leaves you with an undercooked chicken! After the specified hour was up, I pulled out the vegetables that were stuffing the chicken and cooked the chicken for another 1/2 hour at 425. That seemed to cook it but not dry it out. I couldn't use the drippings, though, because of all the raw juices that flowed out when I pulled out the veggies. Just made a different gravy.
    This recipe was so simple, yet so delicious. My family complimented me on how moist and juicy it was and they asked for seconds and thirds.
    I agree about the cooking time. My chicken was about 4 1/2 pounds and I too had to cook it a lot longer than the recipe called for. I also put a little seasoned softened butter under the skin. The end result was a crispy and very tasty chicken and the gravy was awsome!
    I started to cook the bird (1 chiken 4 pounds) for 45 minutes at 425F (the recipe stated 375F). After I left the chicken at 375 for 30 minutes.

    The color came out very nice, but several parts of the chicken were still undercook.

    Has to trench the chicken and the cook it for 20 minutes more at 425F.

    It came out good but not really special.
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    Recipe courtesy of Food Network Kitchen