Roast Chicken with Gravy Recipe

Name: Roast Chicken with Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2 to 4-pound) chicken, giblets removed and reserved; Kosher salt and freshly ground black pepper; 1 lemon, quartered; 4 sprigs fresh thyme, parsley, rosemary or any combination; 2 carrots, cut into 2-inch pieces; 1 large onion, quartered; 2 celery stalks, cut into 2-inch pieces; 1 tablespoon unsalted butter, melted; 1 1/2 cups chicken broth, homemade or low-sodium canned; 2 tablespoons all-purpose flour

Servings: persons

1
Preheat the oven to 375 degrees F.
2
Season the cavity of the chicken with salt and pepper.
3
Stuff the cavity with the lemon, herbs, and half of the carrots, onions, and celery.
4
Tie the legs together with kitchen twine and fold the wing tips under the back.
5
Place the remaining carrots, onion, and celery in the center of a roasting pan just large enough to accommodate the chicken.
6
Brush the entire chicken with the butter; season with salt and pepper.
7
Set the bird breast-side up on top of the vegetables.
8
Roast the chicken for 45 minutes.
9
Then increase oven temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F., about 15 minutes more.
10
Tip the chicken so the juices run into the pan.
11
Transfer the chicken to a cutting board and loosely tent with foil while making the gravy.
12
Discard the vegetables and pour the fat and juices in the pan into a small bowl.
13
Transfer about 2 tablespoons of the fat back into the pan, skim and discard the rest.
14
Add the roasting juices to the broth.
15
Place the pan directly on the burner over medium-high heat.
16
Scrape up any browned bits on the bottom of the pan with a wooden spoon.
17
Stir in the flour and cook for 2 minutes, stirring constantly.
18
Whisk in the broth and continue to stir.
19
Bring to a boil and cook until thickened, about 3 minutes.
20
Pour the sauce into a gravy boat and season with salt and pepper to taste.
21
Carve the chicken and serve with gravy.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (3 1/2 to 4-pound) chicken, giblets removed and reserved, Kosher salt and freshly ground black pepper, 1 lemon, quartered, 4 sprigs fresh thyme, parsley, rosemary or any combination, and more.

Yes, Roast Chicken with Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chicken with Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions