Roast Chicken {and Chicken Gravy}
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 40 mins
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Additional Time
10 mins
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Total Time
2 hrs
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Servings
7
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Course
Main Course
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Cuisine
American
Roast Chicken {and Chicken Gravy}
Description
The roast chicken is prepared by trimming excess fat and drying the bird thoroughly, which helps achieve crisp, browned skin. The cavity is seasoned and stuffed with smashed garlic cloves, onion halves, and fresh poultry herbs such as thyme, rosemary, sage, and parsley, imparting aromatic flavor from within. The bird is coated with softened butter, seasoned with salt and pepper, and tied for even roasting. Roasting in a cast iron skillet at 425°F ensures even heat and a crisp exterior, with finishing temperatures of 165°F in the thigh and 160°F in the breast signaling doneness. Resting the chicken before carving allows juices to redistribute.
Gravy is made using leftover pan drippings, combined with low-sodium chicken broth and thickened with cornstarch. Optional heavy cream adds richness and smoothness. This adds moisture and flavor to carved chicken, enhancing the meal. The fresh herbs complement the simple seasoning to create a comforting, traditional roast chicken dish suitable for a Sunday dinner or special occasion.
The notes mention a typical combination of poultry herbs purchased as a package, but these can be adjusted or omitted depending on availability. Nutrition information includes chicken skin and fat.
Ingredients
- 1 (6 lb) chicken whole
- salt freshly ground
- black pepper freshly ground
- 4 garlic smashed, cloves
- 1/2 yellow onion peeled and sliced into halves (so you'll use 2 quarters, medium
- poultry herbs see notes, fresh
- 2 Tbsp butter well softened
- vegetable oil for skillet
Gravy
- chicken drippings remaining after roasting chicken
- 3 cups chicken broth or homemade chicken stock, divided, low-sodium
- 3 1/2 Tbsp cornstarch
- 2 - 4 Tbsp heavy cream (optional)
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
- A poultry herb blend typically includes thyme, rosemary, sage, and parsley; use what's available or omit herbs if desired.
- Nutrition accounts for chicken skin and fat; removing skin will change fat content.
User Reviews
Overall Rating
5
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