Classic Roast Chicken and Gravy

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

A Canadian Living recipe, tested until perfect.

Ingredients Nutrition

Directions

  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

5 5

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.

4 5

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!

5 5

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!