Classic Roast Chicken and Gravy

READY IN: 1hr 10mins
Recipe by evelynathens

A Canadian Living recipe, tested until perfect.

Top Review by Chef Emstar

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.

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.

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