Roast Chicken with Gravy

From Food Network Kitchens

Show: How To Boil WaterEpisode: Dinner's In The Oven

Rated: 4 stars out of 5Rate itRead users' reviews (29)

RECIPE
COMMENTS & REVIEWS(29)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 15 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1 (3 1/2 to 4-pound) chicken, giblets removed and reserved
Kosher salt and freshly ground black pepper
1 lemon, quartered
4 sprigs fresh thyme, parsley, rosemary or any combination
2 carrots, cut into 2-inch pieces
1 large onion, quartered
2 celery stalks, cut into 2-inch pieces
1 tablespoon unsalted butter, melted
1 1/2 cups chicken broth, homemade or low-sodium canned
2 tablespoons all-purpose flour

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Perfect Roast Chicken

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 20

View all 20 Chicken Collections

Comments & Reviews

recipe Roast Chicken with Gravy
Trish Shelton, CT 10-18-2009
Flag

Make it, trust me
Rated: 5 stars out of 5

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. Read more
recipe Roast Chicken with Gravy
Ann Lake Zurich, IL 03-16-2009
Flag

Good
Rated: 4 stars out of 5

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.Read more
recipe Roast Chicken with Gravy
Anne Columbus, GA 11-02-2008
Flag

My family loved it!
Rated: 5 stars out of 5

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.Read more
recipe Roast Chicken with Gravy
Sara Forest Hills, NY 01-27-2008
Flag

Yummy
Rated: 4 stars out of 5

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.Read more
recipe Roast Chicken with Gravy
Cathy Elverson, PA 04-13-2007
Flag

Easy and excellent!
Rated: 4 stars out of 5

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.Read more
recipe Roast Chicken with Gravy
Anonymous 03-25-2007
Flag

Simply and perfect
Rated: 4 stars out of 5

Even my mother in law was impressed