Name: Classic Roast Chicken & Gravy Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: American
Ingredients: 1 whole chicken (about 4 pounds); 2 tablespoons butter, softened; 1 tablespoon olive oil; Salt and pepper to taste; 1 onion, quartered; 2 carrots, cut into chunks; 2 celery stalks, cut into chunks; 4 garlic cloves; 2 sprigs of fresh thyme; 2 sprigs of fresh rosemary; 2 cups chicken broth; 2 tablespoons all-purpose flour; 1/2 cup water

Classic Roast Chicken & Gravy Recipe

Melba Coomer Modified: November 12, 2023

Photos of Classic Roast Chicken & Gravy Recipe

How To Make Classic Roast Chicken & Gravy

From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.

Preparation: 15 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 45 minutes

Serves:

Ingredients

1 whole chicken (about 4 pounds)
2 tablespoons butter, softened
1 tablespoon olive oil
Salt and pepper to taste
1 onion, quartered
2 carrots, cut into chunks
2 celery stalks, cut into chunks
4 garlic cloves
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
2 cups chicken broth
2 tablespoons all-purpose flour
1/2 cup water

Instructions

Preheat oven to 425°F (220°C).
Rinse the chicken and pat dry with paper towels. Rub the softened butter all over the chicken, then drizzle with olive oil. Season generously with salt and pepper.
Place the quartered onion, carrot chunks, celery chunks, garlic cloves, thyme, and rosemary inside the cavity of the chicken.
Tie the legs together with kitchen twine and place the chicken on a roasting rack in a large roasting pan.
Pour the chicken broth into the bottom of the roasting pan.
Roast the chicken in the preheated oven for 1 hour 30 minutes, or until the internal temperature reaches 165°F (75°C).
Remove the chicken from the oven and transfer to a serving plate. Tent loosely with foil and let rest for 15 minutes before carving.
Meanwhile, strain the drippings from the roasting pan into a saucepan, discarding the solids. Skim off any excess fat.
In a small bowl, whisk together the flour and water to make a slurry. Gradually whisk the slurry into the drippings in the saucepan.
Bring the gravy to a simmer over medium heat, stirring constantly, until thickened to your desired consistency. Season with salt and pepper if needed.
Carve the chicken and serve with the homemade gravy.