Roast Chicken with Onion Gravy

All the comforts of a roast chicken with onion gravy, and on the table in just an hour? You betcha.

A floral-patterned plate topped with a piece of roast chicken with onion gravy around it and a fork, knife, and napkin on the side.

Add this chicken to the list of recipes inspired by our volunteer work at Angel Food East. To make it, you cut up a chicken, season it, and roast it in a skillet on a bed of sliced onions and chicken stock. After the chicken is cooked, you set the skillet on the stove, reduce the cooking juices just a little bit, and then stir in mustard and sour cream to make a rich onion gravy without any flour, roux, or anything else that usually causes gravy anxiety.

Serve this chicken with mashed potatoes (they’re a good place to put more sour cream) and steamed green beans. Or with cornbread and cooked greens. Or with noodles and peas. Or with rice and buttered broccoli. Or with warm rolls and roasted squash. You get the idea.–Julia Turshen

What is Gravy, Really?

Before you exclaim that this isn’t an honest-to-goodness gravy, let us gently remind you that there’s more to gravy than just what is served in your region. Ultimately, it’s not much more than a thickened sauce of meat drippings, stock, and seasonings, and that’s the base of what you’ll find here. Besides, it’s crazy delish, no matter what you call it.

Roast Chicken with Onion Gravy

  • Quick Glance
  • Quick Glance
  • 20 M
  • 1 H
  • Serves 4
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Preheat your oven to 400ºF (200ºC).

In a large, heavy, ovenproof skillet, such as cast-iron, combine the sliced onion and chicken stock. Season the mixture with a large pinch of salt and a few grinds of black pepper.

Place the chicken pieces, skin-side-up, on top of the onion mixture and season them generously with salt and pepper.

Place a butter slice on top of each piece of chicken and roast until the chicken is browned and cooked through, and registers at least 165ºF (74ºC) on a digital thermometer, 40 to 45 minutes.

Tester tip: If your chicken is cooked through but the skin isn’t as golden as you’d like, turn on the broiler for a couple of minutes to crisp up the skin.

Use tongs to transfer the chicken pieces to a serving platter and cover them with foil to keep warm.

Set the skillet with the onions on the stove over high heat and bring to a boil. Let the mixture boil until it thickens slightly, 5 to 10 minutes.

Reduce the heat to low and whisk in the mustard and sour cream and season the gravy to taste with salt and pepper.

Pour the gravy mixture over the chicken pieces. Serve immediately.

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Recipe Testers' Reviews

If you’re as much of a fan of roast chicken as we are, this is a nice alternative to the traditional roast with a brown gravy. This recipe really doesn't require much hands-on time either. The chicken was very juicy and tender, the skin crispy, but softened up as I poured the gravy on top. Next time, I think I’ll slide it off the bone, then add the gravy.

The onion in the gravy has a subtle sweetness, while the sour cream and Dijon mustard provide some counterbalance. The chicken reached temp in 40 minutes, and while it rested, I finished the onion gravy, which took about 8 minutes. I served it with some smashed roasted red potatoes and haricot verts. Here’s a tip—I air-dry my chicken in the fridge overnight, which helps achieve a nice crispy skin when roasted.

This is a great recipe. Easy to pull together on a weeknight with a number of different ways to serve it and flexible leftovers (if you have any!). The cooking of the chicken is very straightforward and so flavorful, and the easy but non-traditional gravy. In fact, if you’re a brown-gravy purist, you might find yourself pleasantly surprised by something new.


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