Simple Organic Roast Chicken with Pan Gravy

Name: Simple Organic Roast Chicken with Pan Gravy
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 d 1 h 45 min
Yield: 6 serving
Ingredients: 5 pound chicken; ½ cup olive oil; 1 lemon; 1 bunch sage leaves; 1¼ teaspoons kosher salt; ¾ teaspoon black pepper; ½ teaspoon thyme; 4-5 carrot; 1 large onion; 2 large celery; 1 teaspoon sherry vinegar; 1 tablespoon flour; 1 tablespoon butter; 1 cup chicken stock; 1 teaspoon sage leaves; salt; black pepper

User Reviews

5

24 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 30 mins
Additional Time
1 d
Total Time
1 d 1 hr 45 mins
Servings
6
Calories
456 kcal
Course
Main Course
Cuisine
American

Simple Organic Roast Chicken with Pan Gravy

Andrew Underwood

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Simple Organic Roast Chicken with Pan Gravy features a whole marinated organic chicken roasted atop a bed of aromatic vegetables. The chicken is seasoned with a blend of salt, pepper, and thyme, and the pan drippings are transformed into a savory pan gravy. This method yields a moist roast with tender vegetables and a flavorful sauce, making it a classic roast dinner centerpiece.

Description

This recipe begins by marinating a whole organic chicken in olive oil, fresh sage, and lemon slices, allowing the flavors to penetrate overnight. The chicken is then seasoned inside and out with kosher salt, black pepper, and dried thyme. A mixture of carrots, onion, and celery acts as a roasting rack and adds moisture and aroma.

Roasting at 425°F produces a golden, crispy-skinned chicken while the vegetables beneath soften and sweeten. The reserved pan drippings are used to make a pan gravy enriched with butter, flour, chicken stock, fresh sage, and a touch of sherry vinegar for brightness.

This roast chicken is suitable for a family dinner and pairs well with simple sides such as potatoes or green vegetables. The pan gravy enhances the meat’s flavor and adds a silky finish to the dish.

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Ingredients

Servings

FOR MARINATING CHICKEN:

5 pound chicken organic, from Sprouts Butcher Shop
½ cup olive oil
1 lemon thinly sliced, organic
1 bunch sage leaves sprouts, fresh, organic

FOR SEASONING:

1¼ teaspoons kosher salt
¾ teaspoon black pepper
½ teaspoon thyme dried

FOR ROASTING CHICKEN:

4-5 carrot peeled and cut into 1" chunks, organic
1 large onion peeled and cut into 1" chunks, organic
2 large celery cut into 1" chunks, organic, stalks

FOR PAN GRAVY:

1 teaspoon sherry vinegar (can use red or white wine vinegar)
1 tablespoon flour
1 tablespoon butter
1 cup chicken stock or low sodium store-bought broth, from rotisserie chicken
1 teaspoon sage leaves fresh chopped
salt to taste
black pepper to taste

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Instructions

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THE DAY BEFORE:

Place the chicken in a large bowl. Add the olive oil, sage and lemon slices and turn the chicken to coat, scatting the sage and lemon all over the chicken. Cover and refrigerate for 24 hours. Turn the chicken once or twice during the marinating time.

FOR THE SEASONING:

In a small bowl, combine the kosher salt, black pepper and thyme, mix well.

ROAST THE CHICKEN:

Preheat the oven to 425°.
Scatter the carrots, onion and celery in the bottom of a medium to large roasting pan (with enough room so that there's at least 1-2" of room on all sides for the chicken. Add just enough water to cover the bottom of the pan.
Remove the chicken from the marinade and sprinkle all over and inside with the seasoning blend. Take the sage leaves and lemon slices and stuff the chicken cavity with them. Place the chicken on top of the vegetables.
Tuck the wing tips under the chicken. Use a piece of kitchen twine to bind the legs together. Place the chicken on top of the vegetables and place in the oven, feet first. Roast for approximately 1 1/2 - 1 3/4 hours, basting every 20-25 minutes.
Use an Instant Read thermometer to check for doneness. The safe internal temperature is 165° for poultry. Since the chicken continues to cook after its removed from the oven, I usually take it out when it's around 160°. Transfer the chicken to a carving boarding and lightly tent with aluminum foil. Let the chicken rest for 10 minutes before carving. Juices should run clear, not pink.

MAKE THE PAN GRAVY:

Use a slotted spoon to transfer the vegetables to a serving dish and set aside.
In a small bowl mash together the butter and flour to form a paste. Set aside.
Place the roasting pan with the liquids from the chicken and vegetables over a heating element on the stovetop and heat to a boil. Add the vinegar and whisk. Add the chicken broth and resume the boil. When the stock is boiling, whisk in the paste, stirring constantly, until the sauce is well combined and velvety. Add the chopped sage and cook over medium heat for one minute. Taste for seasoning and adjust with salt and pepper if necessary.

TO SERVE:

Carve the chicken and transfer the pieces to a serving platter. Serve with pan gravy and vegetables on the side.

Equipments used:

Nutrition Information

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Calories 456kcal (23%) Carbohydrates 10g (3%) Protein 36g (72%) Fat 30g (46%) Saturated Fat 9g (45%) Cholesterol 141mg (47%) Sodium 687mg (29%) Potassium 631mg (13%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 7202IU (144%) Vitamin C 17mg (19%) Calcium 63mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 456 kcal

% Daily Value*

Calories	456kcal	23%
Carbohydrates	10g	3%
Protein	36g	72%
Fat	30g	46%
Saturated Fat	9g	45%
Cholesterol	141mg	47%
Sodium	687mg	29%
Potassium	631mg	13%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	7202IU	144%
Vitamin C	17mg	19%
Calcium	63mg	6%
Iron	2mg	11%