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  • parsley
  • rosemary
  • sage
  • thyme
Roast Chicken - 1

Roast Chicken {and Chicken Gravy}

Ingredients

  • 1 (6 lb) whole chicken
  • Salt and freshly ground black pepper
  • 4 garlic cloves, smashed
  • 1/2 medium yellow onion, peeled and sliced into halves (so you’ll use 2 quarters)
  • Fresh poultry herbs, see notes
  • 2 Tbsp butter, well softened
  • Vegetable oil for skillet

Gravy

  • Pan drippings remaining after roasting chicken
  • 3 cups low-sodium chicken broth or homemade chicken stock , divided
  • 3 1/2 Tbsp cornstarch
  • 2 - 4 Tbsp heavy cream (optional)

Instructions

  • Preheat oven to 425 degrees.
  • Trim of excess fat from chicken (found near neck and cavity) and remove any pin feathers that may be left behind.
  • Remove giblets from center of chicken (discard or reserve for another use). Dab chicken well dry with paper towels (this helps it brown better).
  • Rub a cast iron skillet with a little vegetable oil then transfer chicken to skillet, breast side facing upward.
  • Season inside cavity with salt and pepper then stuff the cavity with garlic cloves, onion wedges and herbs.
  • Rub butter all over chicken (focus especially on the upper breast side) and season all over with salt and pepper.
  • Tie chicken legs together with kitchen twine and fold the wing tips back and tuck under chicken.
  • Roast chicken in preheated oven until thigh registers 165 and breast register 160, about 1 1/2 hours.
  • Transfer chicken to a carving board or platter (leave drippings in pan). Tent chicken with foil and let rest 10 - 15 minutes before carving.
  • Meanwhile for the gravy remove any large pieces of skin that may have stuck to skillet and discard.
  • In a mixing bowl or liquid measuring cup whisk together 1/4 cup of the broth with cornstarch, set aside.
  • Heat skillet over medium-high heat and scrape up browned bits from bottom of pan, pour in 2 3/4 cups chicken broth.
  • Bring mixture to a simmer then whisk cornstarch mixture once more and pour into skillet. Season with salt if needed and pepper.
  • Cook mixture, whisking constantly, until thickened, about 1 - 2 minutes. Stir in heavy cream. Serve warm over mashed potatoes and chicken.
  • Recipe source: Cooking Classy

Notes

  • I like to buy the package of poultry herbs and parsley. So I usually use 1 - 2 large sprigs thyme, 1 sprig rosemary, 1 sprig sage and about 3 parsley sprigs. Use what you have or you can even omit the herbs all together. They just add light flavor.
  • Nutrition is including fat and calories from chicken skin and fat. Unfortunately I’m unable to calculate the info without it if you aren’t eating that portion.

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