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Pieces of roast chicken wth a small dish of pan gravy and a halved lemon and bulb of garlic on an oval metal tray.
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4.34 / 6 votes

Roast Chicken and Pan Gravy

This roast chicken and and pan gravy is seriously something we cannot get enough of. It's got our heads spinning and everyone clamoring for more. Here's how to make it.
Prep Time45 minutes
Cook Time55 minutes
Total Time1 hour 40 minutes
Course: Mains
Cuisine: American
Servings: 4 to 6 servings
Calories: 888

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
US - Metric

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

Serving: 1portion | Calories: 888kcal | Carbohydrates: 29g | Protein: 44g | Fat: 67g | Saturated Fat: 25g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 413mg | Fiber: 4g | Sugar: 6g