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Simple Roast Chicken with Savory Gravy Recipe

Simple Roast Chicken with Savory Gravy Recipe

Roasting a chicken is one of the simplest and most rewarding meals you can prepare. This Simple Roast Chicken with Savory Gravy Recipe is perfect for a cozy weeknight dinner, delivering juicy meat and crisp, golden skin. With just a few basic ingredients and straightforward steps, you can create a dish that feels special without spending hours in the kitchen.

Why You’ll Love This Recipe

This easy roast chicken is not only satisfying but also leaves you with a delicious gravy to drizzle on top. It’s an ideal meal for any occasion, whether it’s a family gathering or a casual dinner. Plus, the aroma of roasting chicken fills your home with warmth and comfort.

  • Requires minimal prep time.
  • Uses common ingredients you likely have on hand.
  • Yields flavorful gravy from the drippings.
  • Perfect for leftovers or meal prep.
  • Can be paired with a variety of sides.

Ingredients

  • 1 whole chicken (about 4-5 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 2 cups chicken broth
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour

How to Make Roast Chicken with Gravy

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels and place it in a roasting pan.
  3. Rub the olive oil all over the chicken, ensuring it’s well-coated.
  4. Season the chicken inside and out with salt, pepper, rosemary, and thyme.
  5. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) at the thickest part of the thigh.
  6. Remove the chicken from the oven and let it rest for 15 minutes before carving.
  7. While the chicken is resting, prepare the gravy. Place the roasting pan on the stovetop over medium heat and add the butter.
  8. Once the butter has melted, sprinkle in the flour and whisk for about 1 minute to create a roux.
  9. Gradually pour in the chicken broth, whisking continuously to prevent lumps. Simmer until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.
  10. Carve the chicken and serve it with the warm gravy.

Tips for the Best Results

  • Make sure to let the chicken rest before carving to retain its juices.
  • Use a meat thermometer to check for doneness; this ensures perfectly cooked chicken.
  • Feel free to add vegetables like carrots and potatoes to the roasting pan for a complete meal.

Easy Variations

  • Swap out the herbs for your favorites, such as sage or parsley.
  • Add garlic cloves to the cavity of the chicken for extra flavor.
  • For a citrus twist, place lemon slices inside the chicken before roasting.

What to Serve With It

  • Creamy mashed potatoes to soak up the gravy.
  • Roasted vegetables for a colorful side dish.
  • A fresh garden salad to balance the meal.
  • Quinoa or rice for a hearty addition.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) until warmed through, about 20-25 minutes. The gravy can be reheated on the stovetop over low heat.

Recipe Card

Recipe Name: Simple Roast Chicken with Savory Gravy
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield/Servings: 4-6 servings
Ingredients:

  • 1 whole chicken (about 4-5 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 2 cups chicken broth
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels and place it in a roasting pan.
  3. Rub the olive oil all over the chicken, ensuring it’s well-coated.
  4. Season the chicken inside and out with salt, pepper, rosemary, and thyme.
  5. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) at the thickest part of the thigh.
  6. Remove the chicken from the oven and let it rest for 15 minutes before carving.
  7. While the chicken is resting, prepare the gravy. Place the roasting pan on the stovetop over medium heat and add the butter.
  8. Once the butter has melted, sprinkle in the flour and whisk for about 1 minute to create a roux.
  9. Gradually pour in the chicken broth, whisking continuously to prevent lumps. Simmer until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.
  10. Carve the chicken and serve it with the warm gravy.

Notes: Letting the chicken rest before carving is key to juicy meat. Enjoy!

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