Classic Roast Chicken and Gravy

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

A Canadian Living recipe, tested until perfect.

Ingredients Nutrition


  1. Remove giblets and neck, if present, from chicken; rinse chicken inside and out; pat dry with paper towels.
  2. Place onion and garlic in cavity; squeeze juice from lemon and set aside; add lemon to cavity.
  3. Tie legs together with kitchen string; tuck wings under back; brush all over with oil; sprinkle with thyme, rosemary, salt and pepper; place, breast side up, on rack in roasting pan; roast, uncovered; in 325F (160C) oven for 1 ½ hours.
  4. Roast, basting occasionally with pan juices, until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185F (85C), about 1 ½ hours; transfer chicken to platter and tent with foil; let stand for 10 minutes before carving.
  5. Skim fat from pan juices; sprinkle flour over juices; cook over medium-high heat, whisking, for 1 minute; gradually pour in chicken stock and reserved lemon juice, whisking until smooth and thickened, about 3 minutes; pour into warmed gravy boat.
  6. Cut string holding legs together; discard onion, lemon and garlic; using kitchen scissors, 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 thighs; serve with gravy.
Most Helpful

My boyfriend loved this! I brined the chicken first so it came out extra moist. I found that at 325 degrees it took over 2hrs to cook my 5 lb. chicken. I think that next time i'll cook it at 350. The flavor was exactly what you think of when you want roast chicken.

Chef Emstar September 06, 2010

The chicken was fantastic! All the right herby goodness that I crave (thyme is one of my fave-o-rites!). We weren't crazy about the gravy, we felt it was just too lemony for our personal tastes so next time I think we'll stick with traditional giblet gravy. The chicken came out perfectly roasted and we really enjoyed it!

Cynna June 25, 2006

I use the gravy part of this recipe often for making a lovely gravy to go with roasts. I usually omit the lemon juice and tried it with the lemon tonight, but we prefer it without (or perhaps I'll try less next time). I'm so glad I have an easy go-to recipe for rich and flavorful gravy like my mother and grandmother make. Thank you!

lolablitz May 17, 2010