This comforting roast chicken and pan gravy is something you’re gonna want to make over and over and over again. It’s easy enough to throw together on a weeknight and elegant enough to impress dinner guests. And if a perfect roast chicken doesn’t scintillate you, the herb blend and pan gravy will keep you coming back for seconds. And thirds. Maybe fourths.–Angie Zoobkoff
Roast Chicken and Pan Gravy
Ingredients
For the roast chicken
- One (5- to 6-pound) whole chicken
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 5 oz small sweet onion, quartered
- 1 small head garlic, top third cut off
- 1 small lemon, quartered
- 1 bunch thyme
For the big herb blend
- 1 bunch flat-leaf parsley, leaves chopped (about 1 cup)
- 3 tablespoons chopped rosemary leaves
- 3 tablespoons chopped thyme leaves
- 2 tablespoons chopped sage leaves
For the pan gravy
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 to 3 1/2 cups store-bought or homemade chicken stock, depending on how thick you want the gravy
- 2 tablespoons Worcestershire sauce
- 1 tablespoon store-bought or homemade hot sauce
Instructions
Make the roast chicken
- Preheat the oven to 425°F (220°C).
- Pat the chicken dry and reserve the giblets for another use or discard them. Place the chicken in a large cast-iron skillet or Dutch oven. Drizzle the oil evenly all over the chicken, rubbing it into the skin, and sprinkle it liberally with salt and pepper inside and out. Turn the chicken so it’s breast side down. Stuff the inside of the chicken with the onion, garlic, lemon, and thyme.
☞ TESTER TIP: If you can’t fit quite everything inside the chicken, just toss them alongside the hen and be sure to occasionally stir them during roasting.
- Roast the chicken until the juices run clear when you cut into the thigh and a thermometer inserted into the thickest part of the thigh registers 165°F (75°C), 70 to 80 minutes. (If you prefer, you can carefully flip the chicken with about 30 minutes left to brown and crisp the skin.)
Make the big herb blend
- While the chicken is roasting, in a small bowl, combine the parsley, rosemary, thyme, and sage.
☞ TESTER TIP: The big herb blend makes an ample amount. You’ll be grateful when you discover the loveliness it lends to pretty much everything. Cover and refrigerate for up to several days and see how many uses you can come up for it. Sprinkle it liberally over grilled meats, poultry, or fish, stir it into roasted potatoes or steamed rice, fold it into an omelet, or use it however else you feel compelled.
- Transfer the chicken to a plate to rest for 10 minutes while you make the big herb blend and pan gravy.
Make the pan gravy
- Pour off all but 3 tablespoons of the drippings from the roasting pan. Place the pan on the stove over medium-high heat, add the butter, and wait until the butter is bubbling. Whisk in the flour and cook, whisking constantly, until it turns golden brown, 3 to 4 minutes.
- Still whisking constantly, slowly add 3 cups stock to the pan. Bring the gravy to a simmer and cook until it’s thick and bubbly, 5 to 7 minutes. If it seems too thick, thin it with an additional 1/2 to 3/4 cup chicken stock.
- Mix in 1/2 cup of the big herb blend, the Worcestershire sauce, hot sauce, and 1/2 teaspoon salt. Taste and adjust the seasoning with additional salt and pepper as needed.
Serve the simple roast chicken with pan gravy
- Carve the chicken, discarding the onion, garlic, and lemon. Pour the gravy over the carved chicken or pass it on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
Is there anything better than a roast chicken? I think it’s one of my 5 favorite foods. But it can get a little boring. This recipe for roast chicken with pan gravy is anything but that—it was moist, full of flavor, tender, and, as a bonus, pretty simple to put together.
While this recipe is quite standard for roast chicken, the big herb blend really makes it stand out. The herb blend made about 1/2 cup which I’ve been using on everything from eggs to roast salmon. The herb blend is almost used up now and lasted well enough for 4 days in the refrigerator. I will continue to make this to have on hand!
I’ve got a giant package of chicken thighs. I’m making this today – though I’ll have to use dried herbs. I’ll reconstitute them in a little olive oil. Can’t wait!
Wonderful, Martha! Let us know how it goes! We really think the herb blend makes the dish so curious how the dried herbs work.
Since I haven’t tried it with fresh herbs, I have no frame of reference, but it was very good! I put slices of lemon on top of the chicken before baking & they caramelized nicely. When my herbs come up in my garden, I’ll try it again.
Magnificent, Martha! Many thanks!
Going to make this next Saturday.
Thanks
Wonderful, Patricia! Looking forward to hearing what you think!
For years my family has used salt, pepper and summer savory as the only spices and herbs for all fowl. This is popular in Quebec and Eastern Canada. Summer savory seems to be the perfect herb especially if one does not like the taste of tarragon.
Lloyd, thank you! I envy you that you have an abundance of summer savory at your disposal! Here in the states it can often be tricky to find. I’ve just made a note to plant some in the garden. Thank you so much for the inspiration.