Recipes»Chicken»Roast Chicken and Gravy - Classic

 

Ingredients

  • 1 - 5lb Roasting Chicken
  • 1/2 onion
  • 4 cloves garlic
  • 1/2 lemon
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3/4 tsp dried thyme
  • 1/4 tsp crumbled dried rosemary
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp flour
  • 3/4 cup chicken stock

Directions

  1. Preheat oven to 325F
  2. Remove giblets and neck, if present, from chicken.  Rinse chicken inside and out;  pat dry.
  3. Place onion and garlic in chicken cavity.  Squeeze juice from lemon and set aside;  add lemon skin to cavity.
  4. Tuck wings under back of chicken; tie legs togetther with kitchen string.  Brush all over with oil; sprinkle with thyme, rosemary, salt and pepper.  Place breast side up on a rack in roasting pan.  Roast uncovered for 1 1/2 hours.
  5. Baste chicken with pan juices.  Roast, basting occasionally for about 1 1/2 hours longer or until meat thermometer in thigh registers 185F.  Transfer chicken to platter and tent with foil;  let stand 10 minutes before carving.
  6. Skim fat from juices in pan.  Sprinkle with flour and cook over medium-high heat, whisking, for 1 minute.  Drizzle in chicken stock and 2 tbsp reserved lemon juice; cook, whisking for about 3 minutes or until thickened.  Pour into warmed gravy boat.
  7. Cut string from chicken, discard onion, lemon and garlic.  Using poultry or kitchen shears, cut chicken into 2 breast and 2 leg portions.  Cut each breast in half diagonally.  Cut through each leg at joint to seperate into drumsticks and thighs.  Serve with gravy.

Serves 6