Roast Chicken {and Chicken Gravy}

Name: Roast Chicken {and Chicken Gravy}
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 7 serving
Ingredients: 1 (6 lb) whole chicken; Salt and freshly ground black pepper; 4 garlic cloves; 1/2 medium yellow onion; Fresh poultry herbs; 2 Tbsp Butter; Vegetable oil for skillet; Pan drippings remaining after roasting chicken; 3 cups low-sodium chicken broth; 3 1/2 Tbsp cornstarch; 2 - 4 Tbsp heavy cream

User Reviews

5.0

30 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
10 mins
Total Time
2 hrs
Servings
7
Course
Main Course
Cuisine
American

Roast Chicken {and Chicken Gravy}

Iris Warren

Report

An easy, straightforward, perfect Roast Chicken recipe. Yields flavorful, moist, tender, chicken and nicely browned skin. Also includes recipe for a rich and creamy chicken gravy that pairs perfectly with homemade mashed potatoes.

Share:

I Made This!

Be the first!

Print

12 people printed this

Save this

Be the first!

Ingredients

Servings

1 (6 lb) whole chicken
Salt and freshly ground black pepper
4 garlic cloves, smashed
1/2 medium yellow onion, peeled and sliced into halves (so you'll use 2 quarters)
Fresh poultry herbs, see notes
2 Tbsp Butter, well softened
Vegetable oil for skillet

Gravy

Pan drippings remaining after roasting chicken
3 cups low-sodium chicken broth or homemade chicken stock, divided
3 1/2 Tbsp cornstarch
2 - 4 Tbsp heavy cream (optional)

Add to Shopping List

Instructions

Preheat oven to 425 degrees.
Trim of excess fat from chicken (found near neck and cavity) and remove any pin feathers that may be left behind.
Remove giblets from center of chicken (discard or reserve for another use). Dab chicken well dry with paper towels (this helps it brown better).
Rub a cast iron skillet with a little vegetable oil then transfer chicken to skillet, breast side facing upward.
Season inside cavity with salt and pepper then stuff the cavity with garlic cloves, onion wedges and herbs.
Rub butter all over chicken (focus especially on the upper breast side) and season all over with salt and pepper.
Tie chicken legs together with kitchen twine and fold the wing tips back and tuck under chicken.
Roast chicken in preheated oven until thigh registers 165 and breast register 160, about 1 1/2 hours.
Transfer chicken to a carving board or platter (leave drippings in pan). Tent chicken with foil and let rest 10 - 15 minutes before carving.
Meanwhile for the gravy remove any large pieces of skin that may have stuck to skillet and discard.
In a mixing bowl or liquid measuring cup whisk together 1/4 cup of the broth with cornstarch, set aside.
Heat skillet over medium-high heat and scrape up browned bits from bottom of pan, pour in 2 3/4 cups chicken broth.
Bring mixture to a simmer then whisk cornstarch mixture once more and pour into skillet. Season with salt if needed and pepper.
Cook mixture, whisking constantly, until thickened, about 1 - 2 minutes. Stir in heavy cream. Serve warm over mashed potatoes and chicken.
Recipe source: Cooking Classy

Notes

I like to buy the package of poultry herbs and parsley. So I usually use 1 - 2 large sprigs thyme, 1 sprig rosemary, 1 sprig sage and about 3 parsley sprigs. Use what you have or you can even omit the herbs all together. They just add light flavor.
Nutrition is including fat and calories from chicken skin and fat. Unfortunately I'm unable to calculate the info without it if you aren't eating that portion.