Roast Chicken with Gravy

Transform your Sunday dinner with this succulent Roast Chicken with Gravy recipe, a comforting classic bursting with flavor and warmth. Perfectly roasted to golden perfection, the whole chicken is beautifully seasoned with olive oil, salt, and pepper, then stuffed with zesty lemon, aromatic garlic, and fresh thyme for a fragrant centerpiece. Surrounding the chicken are tender vegetables, including onion, carrots, and celery, which roast alongside, soaking up all the savory juices. The pièce de résistance? A luscious homemade gravy made from the pan drippings, whisked with flour and chicken stock for a rich, velvety finish. Ready in under two hours and serving up to four, this recipe is ideal for family gatherings or an elevated weeknight meal. Pair it with creamy mashed potatoes or crusty bread to soak up all that delectable gravy!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 4 pounds whole chicken
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 lemon
• 6 garlic cloves
• 6 sprigs fresh thyme
• 1 large onion
• 2 carrots
• 2 celery stalks
• 2 tablespoons all-purpose flour
• 2 cups chicken stock

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Remove the chicken giblets, rinse the chicken inside and out, and pat dry with paper towels.

Step 3

Place the chicken on a large roasting pan. Rub olive oil all over it and season with salt and black pepper, both inside and out.

Step 4

Cut the lemon in half and place it, along with the garlic cloves, inside the chicken cavity.

Step 5

Tuck the thyme sprigs into the cavity as well.

Step 6

Truss the chicken legs with kitchen twine to ensure even cooking.

Step 7

Roughly chop the onion, carrots, and celery. Scatter them around the chicken in the roasting pan.

Step 8

Place the pan in the oven and roast for about 1 hour to 1 hour 20 minutes, or until the chicken is golden brown and the juices run clear when you cut between a leg and thigh (internal temperature should be 165°F/74°C).

Step 9

Remove the chicken from the oven and transfer it to a platter. Tent with aluminum foil and let it rest while you make the gravy.

Step 10

For the gravy, place the roasting pan over medium heat on the stovetop. Add the flour and whisk it into the pan drippings.

Step 11

Cook, stirring constantly, for 1-2 minutes until the flour is lightly browned.

Step 12

Gradually add the chicken stock while whisking, scraping up any browned bits from the bottom of the pan.

Step 13

Bring the gravy to a boil, then reduce the heat and simmer for about 5-7 minutes, or until it thickens.

Step 14

Taste and adjust the seasoning with more salt and pepper if needed.

Step 15

Strain the gravy through a fine-mesh sieve into a serving bowl.

Step 16

Carve the roast chicken and serve it with the vegetables and gravy on the side.

Nutrition Facts

Serving size	3103.7 grams (3103.7g)

Amount per serving	% Daily Value*
Calories	966

Total Fat 51.10g	66%
Saturated Fat 8.80g	44%
Polyunsaturated Fat 2.90g
Cholesterol 179mg	60%
Sodium 5306mg	231%
Total Carbohydrate 65.80g	24%
Dietary Fiber 12.40g	44%
Total Sugars 22.10g
Protein 69.10g	138%

Vitamin D 0IU	0%
Calcium 274mg	21%
Iron 8mg	47%
Potassium 1675mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 27.7%

Carbs: 26.3%