Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Classic Roast Chicken and Gravy Recipe
    Lost? Site Map

    Classic Roast Chicken and Gravy

    Classic Roast Chicken and Gravy. Photo by Cynna

    1/3 Photos of Classic Roast Chicken and Gravy

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    evelyn/athens's Note:

    A Canadian Living recipe, tested until perfect.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Remove giblets and neck, if present, from chicken; rinse chicken inside and out; pat dry with paper towels.
    2. 2
      Place onion and garlic in cavity; squeeze juice from lemon and set aside; add lemon to cavity.
    3. 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. 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. 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. 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.

    Browse Our Top Whole Chicken Recipes

    Ratings & Reviews:

    • on September 06, 2010

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 25, 2006

      45

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 17, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

    Advertisement

    Nutritional Facts for Classic Roast Chicken and Gravy

    Serving Size: 1 (429 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 543.6
     
    Calories from Fat 336
    61%
    Total Fat 37.3 g
    57%
    Saturated Fat 10.3 g
    51%
    Cholesterol 173.4 mg
    57%
    Sodium 398.7 mg
    16%
    Total Carbohydrate 5.6 g
    1%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.9 g
    3%
    Protein 44.1 g
    88%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites