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Classic Roast Chicken And Gravy

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Ingredients

Adjust Servings:
1 (5 lb) chicken
1/2 onion
4 cloves garlic
1/2 lemon
1 tablespoon extra virgin olive oil or 1 tablespoon butter
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon crumbled dried rosemary
1/4 teaspoon rubbed dried sage or 1/4 teaspoon dried savory (optional)
1/4 teaspoon pepper
2 tablespoons all-purpose flour
3/4 cup chicken stock

Nutritional information

543.6
Calories
336 g
Calories From Fat
37.3 g
Total Fat
10.3 g
Saturated Fat
173.4 mg
Cholesterol
398.8 mg
Sodium
5.7 g
Carbs
0.8 g
Dietary Fiber
0.9 g
Sugars
44.1 g
Protein
429g
Serving Size

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Classic Roast Chicken And Gravy

Features:
    Cuisine:

    My boyfriend loved this! I brined the chicken first so it came out extra moist. I found that at 325 degrees it took over 2hrs to cook my 5 lb. chicken. I think that next time i'll cook it at 350. The flavor was exactly what you think of when you want roast chicken.

    • 90 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Classic Roast Chicken and Gravy, A Canadian Living recipe, tested until perfect , My boyfriend loved this! I brined the chicken first so it came out extra moist I found that at 325 degrees it took over 2hrs to cook my 5 lb chicken I think that next time i’ll cook it at 350 The flavor was exactly what you think of when you want roast chicken , use the gravy part of this recipe often for making a lovely gravy to go with roasts I usually omit the lemon juice and tried it with the lemon tonight, but we prefer it without (or perhaps I’ll try less next time) I’m so glad I have an easy go-to recipe for rich and flavorful gravy like my mother and grandmother make Thank you!


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    Steps

    1
    Done

    Remove Giblets and Neck, If Present, from Chicken; Rinse Chicken Inside and Out; Pat Dry With Paper Towels.

    2
    Done

    Place Onion and Garlic in Cavity; Squeeze Juice from Lemon and Set Aside; Add Lemon to Cavity.

    3
    Done

    Tie Legs Together With Kitchen String; Tuck Wings Under Back; Brush All Over With Oil; Sprinkle With Thyme, Rosemary, Salt and Pepper; Place, Breast Side Up, on Rack in Roasting Pan; Roast, Uncovered; in 325f (160c) Oven For 1 Hours.

    4
    Done

    Roast, Basting Occasionally With Pan Juices, Until Juices Run Clear When Thigh Is Pierced and Meat Thermometer Inserted in Thigh Registers 185f (85c), About 1 Hours; Transfer Chicken to Platter and Tent With Foil; Let Stand For 10 Minutes Before Carving.

    5
    Done

    Skim Fat from Pan Juices; Sprinkle Flour Over Juices; Cook Over Medium-High Heat, Whisking, For 1 Minute; Gradually Pour in Chicken Stock and Reserved Lemon Juice, Whisking Until Smooth and Thickened, About 3 Minutes; Pour Into Warmed Gravy Boat.

    6
    Done

    Cut String Holding Legs Together; Discard Onion, Lemon and Garlic; Using Kitchen Scissors, Cut Chicken Into 2 Breast and 2 Leg Portions; Cut Each Breast in Half Diagonally; Cut Through Each Leg at Joint to Separate Into Drumsticks and Thighs; Serve With Gravy.

    Avatar Of William Norris

    William Norris

    Spice whisperer infusing her dishes with exotic and aromatic flavors.

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