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Classic Roast Chicken and Gravy

Food Network Canada
YIELDS
6 servings
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Ingredients

1 5
lb(s) roasting chicken
½
onion
4
cloves garlic
½
lemon
1
Tbsp olive oil
1
Tbsp butter
¾
tsp dried thyme
¼
tsp crumbled dried rosemary
¼
tsp salt
¼
tsp pepper
2
Tbsp flour
¾
cup chicken stock
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Directions

Step 1

Preheat oven to 325°F (160°C).

Step 2

Remove giblets and neck, if present, from chicken. Rinse chicken inside and out; pat dry.

Step 3

Place onion and garlic in chicken cavity. Squeeze juice from lemon and set aside; add lemon skin to cavity.

Step 4

Tuck wings under back of chicken; tie legs together with kitchen string. Brush all over with oil; sprinkle with thyme, rosemary, salt and pepper. Place, breast side up, on rack in roasting pan. Roast, uncovered, in oven for 1 1/2 hours.

Step 5

Baste chicken with pan juices. Roast, basting occasionally, for about 1 1/2 hours longer or until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185°F (85°C). Transfer chicken to platter and tent with foil; let stand 10 minutes before carving.

Step 6

Skim fat from juices in pan. Sprinkle flour over juices; cook over medium-high heat, whisking, for 1 minute. Drizzle in chicken stock and 2 tablespoons (25 mL) reserved lemon juice; cook, whisking, for about 3 minutes or until thickened. Pour into warmed gravy boat.

Step 7

Cut string holding legs together; 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 separate into drumsticks and thigh. Serve with gravy.

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