Classic Roast Chicken & Gravy

12
Ingredients

20m
Prep Time

1.5h
Cook Time

1h 50m
Ready In

Recipe: #32225

May 22, 2019

Categories: Chicken, Sunday Dinner, High Protein, No Eggs, Non-Dairy Whole Chicken, Kosher Meat, more

recipe by:
Fizzybrat

"A great family dinner"

Original is 6 servings

Metric US

I've Tried It

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 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.