Roast Chicken and Pan Gravy

Name: Roast Chicken and Pan Gravy
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 4 to 6 servings
Ingredients: One (5- to 6-pound) whole chicken; 1/4 cup extra-virgin olive oil; kosher salt; freshly ground black pepper; 1 5 oz small sweet onion; 1 small head garlic; 1 small lemon; 1 bunch thyme; 1 bunch flat-leaf parsley; 3 tablespoons chopped rosemary leaves; 3 tablespoons chopped thyme leaves; 2 tablespoons chopped sage leaves; 1/2 cup unsalted butter; 1/2 cup all-purpose flour; 3 to 3 1/2 cups store-bought or homemade chicken stock; 2 tablespoons Worcestershire sauce; 1 tablespoon store-bought or homemade hot sauce

User Reviews

4.2

15 reviews

Good

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 40 mins
Servings
4 to 6 servings
Calories
888 kcal
Course
Main Course
Cuisine
American

Roast Chicken and Pan Gravy

Iris Warren

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This roast chicken and and pan gravy is seriously something we cannot get enough of. It's got our heads spinning and everyone clamoring for more. Here's how to make it.

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Ingredients

Servings

For the roast chicken

One (5- to 6-pound) whole chicken
1/4 cup extra-virgin olive oil
kosher salt
freshly ground black pepper
1 5 oz small sweet onion quartered
1 small head garlic top third cut off
1 small lemon quartered
1 bunch thyme

For the big herb blend

1 bunch flat-leaf parsley leaves chopped (about 1 cup)
3 tablespoons chopped rosemary leaves
3 tablespoons chopped thyme leaves
2 tablespoons chopped sage leaves

For the pan gravy

1/2 cup unsalted butter
1/2 cup all-purpose flour
3 to 3 1/2 cups store-bought or homemade chicken stock depending on how thick you want the gravy
2 tablespoons Worcestershire sauce
1 tablespoon store-bought or homemade hot sauce

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Instructions

Make the roast chicken

Preheat the oven to 425°F (220°C).
Pat the chicken dry and reserve the giblets for another use or discard them. Place the chicken in a large cast-iron skillet or Dutch oven. Drizzle the oil evenly all over the chicken, rubbing it into the skin, and sprinkle it liberally with salt and pepper inside and out. Turn the chicken so it's breast side down. Stuff the inside of the chicken with the onion, garlic, lemon, and thyme.☞ TESTER TIP: If you can’t fit quite everything inside the chicken, just toss them alongside the hen and be sure to occasionally stir them during roasting.
Roast the chicken until the juices run clear when you cut into the thigh and a thermometer inserted into the thickest part of the thigh registers 165°F (75°C), 70 to 80 minutes. (If you prefer, you can carefully flip the chicken with about 30 minutes left to brown and crisp the skin.)

Make the big herb blend

While the chicken is roasting, in a small bowl, combine the parsley, rosemary, thyme, and sage.☞ TESTER TIP: The big herb blend makes an ample amount. You’ll be grateful when you discover the loveliness it lends to pretty much everything. Cover and refrigerate for up to several days and see how many uses you can come up for it. Sprinkle it liberally over grilled meats, poultry, or fish, stir it into roasted potatoes or steamed rice, fold it into an omelet, or use it however else you feel compelled.
Transfer the chicken to a plate to rest for 10 minutes while you make the big herb blend and pan gravy.

Make the pan gravy

Pour off all but 3 tablespoons of the drippings from the roasting pan. Place the pan on the stove over medium-high heat, add the butter, and wait until the butter is bubbling. Whisk in the flour and cook, whisking constantly, until it turns golden brown, 3 to 4 minutes.
Still whisking constantly, slowly add 3 cups stock to the pan. Bring the gravy to a simmer and cook until it’s thick and bubbly, 5 to 7 minutes. If it seems too thick, thin it with an additional 1/2 to 3/4 cup chicken stock.
Mix in 1/2 cup of the big herb blend, the Worcestershire sauce, hot sauce, and 1/2 teaspoon salt. Taste and adjust the seasoning with additional salt and pepper as needed.

Serve the simple roast chicken with pan gravy

Carve the chicken, discarding the onion, garlic, and lemon. Pour the gravy over the carved chicken or pass it on the side.

Nutrition Information

Show Details

Serving 1portion Calories 888kcal (44%) Carbohydrates 29g (10%) Protein 44g (88%) Fat 67g (103%) Saturated Fat 25g (125%) Monounsaturated Fat 28g Trans Fat 1g Cholesterol 204mg (68%) Sodium 413mg (17%) Fiber 4g (16%) Sugar 6g (12%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 888 kcal

% Daily Value*

Serving	1portion
Calories	888kcal	44%
Carbohydrates	29g	10%
Protein	44g	88%
Fat	67g	103%
Saturated Fat	25g	125%
Monounsaturated Fat	28g	140%
Trans Fat	1g	50%
Cholesterol	204mg	68%
Sodium	413mg	17%
Fiber	4g	16%
Sugar	6g	12%