Classic Roast Chicken & Gravy
Recipe: #32225
May 22, 2019
Categories: Main Dish, Poultry, Chicken, Sunday Dinner, High Protein, No Eggs, Non-Dairy, Whole Chicken, Kosher Meat more
"A great family dinner"
Ingredients
Nutritional
- Serving Size: 1 (444.5 g)
- Calories 424
- Total Fat - 12.5 g
- Saturated Fat - 3.7 g
- Cholesterol - 913.2 mg
- Sodium - 418.8 mg
- Total Carbohydrate - 6.2 g
- Dietary Fiber - 1.1 g
- Sugars - 1.3 g
- Protein - 68.3 g
- Calcium - 57.7 mg
- Iron - 9.9 mg
- Vitamin C - 24.8 mg
- Thiamin - 0.1 mg
Step by Step Method
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.
Tips & Variations
No special items needed.