Roast Chicken {and Homemade Chicken Gravy}

10.26.2018

Roast Chicken and Chicken Gravy are two must have recipes everyone should have in their recipe box! Knowing how to roast a chicken is a game changing kitchen skill. It’s a breeze to do and you’ll love the end result!

Roast Chicken

What You Get with This Recipe

With this simple recipe you get moist, tender chicken with a perfectly browned skin and plenty of drippings for gravy. Because if we are going to roast a chicken we might as well make gravy too, right?

You can use this chicken in countless recipes or of course it’s delicious eating it freshly carved.

MY LATEST VIDEOS

I used to be one that would only reach for chicken breasts but now I’m finding I love the thighs too, this recipe makes the best chicken thighs.

It’s back to basics with this recipe. Simple ingredients, straightforward method, minimal tools, incredible end results.

Roast Chicken Video

 

 

Roast chicken with mashed potatoes, gravy, and steamed veggies.

Ingredients You’ll Need for the Chicken

  • Whole chicken
  • Salt and black pepper
  • Garlic
  • Yellow onion
  • Fresh herbs including thyme, rosemary, sage, parsley (buy the blend)
  • Butter

Ingredients You’ll Need for the Gravy

  • Pan drippings remaining after roasting chicken
  • Low-sodium chicken broth, divided
  • Cornstarch
  • Heavy cream

Roast Chicken

How to Roast a Chicken

  • Preheat oven to 425 degrees.
  • Trim of excess fat from chicken and remove any pin feathers that may be left behind.
  • Remove giblets from center of chicken then rinse chicken. Dab dry with paper towels.
  • Rub a cast iron skillet with a little vegetable oil then transfer chicken to skillet.

Roast Chicken

  • Season inside cavity with salt and pepper then stuff with garlic cloves, onion wedges and herbs.
  • Rub butter all over chicken and season with salt and pepper.
  • Tie chicken legs together and fold the wing tips back and tuck under chicken.

Roast Chicken

  • Cook in oven until thigh registers 165 and breast register 160.
  • Let chicken rest 10 – 15 minute before carving.

Roast Chicken in cast iron skillet

Can I Use a Smaller or Larger Chicken?

You can use a smaller or larger chicken here (no smaller than 4 lbs no larger than). 6 lbs is ideal because it will give you more drippings for gravy and it takes longer to roast than say a 4 lb chicken so you’ll get a browner skin.

Cook Times for Different Sizes (at 425 degrees). As always test for doneness:

  • A 4 lbs chicken should take about 60 minutes
  • A 5 lb chicken should take about 75 minutes
  • A 7 lb chicken should take about 105 minutes

What if I Don’t Have Kitchen Twine?

I haven’t tested these alternatives yet myself but I’ve heard these are good substitutes:

  • Dental floss
  • Several strands of thread (enough that will hold it sturdy)
  • Aluminum foil rolled into a rope-like shape

Do I Need a Thermometer?

For best results I highly recommend a kitchen thermometer. It takes out the guess work and you aren’t ending with an under-cooked or over-cooked chicken. No one wants to get sick and no one likes dry chicken.

You can purchase one for as little as $8 (I just bought THIS ONE).

To test the temperature stick the thermometer into the thickest part (but not touching the bone) of both the inner thigh and breast meat. Thigh should be 165 degrees and breast 160.

Roast Chicken

What if I have a Glass Cooktop?

If you can’t use the cast iron pan because you have a glass cooktop then I recommend using an oven safe stainless steel skillet, or a small stovetop safe stainless steel roasting pan.

What Can I Make with Leftover Chicken?

Perfect Recipe for Weekdays or Even Holidays

I love that this recipe is easy enough you can make it on a weeknight but it’s fancy enough you can serve it on holidays.

If you are cooking for a small group this Thanksgiving don’t buy a big turkey, just make this instead.

Roast chicken and chicken gravy

How to Make Chicken 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.

Roast chicken and how to make chicken gravy in a cast iron skillet

  • Heat skillet over medium-high heat and scrape up browned bits from bottom of pan, pour in 2 3/4 cups chicken broth.

Roast chicken and how to make chicken gravy in a cast iron skillet

  • 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.

Roast chicken and how to make chicken gravy

How do I Get the Skin Perfectly Browned?

In my oven cooking for 1 1/2 hours yields perfectly browned skin but every oven is a little different so here’s a few tips.

  • If the chicken skin isn’t browning to your like (by about 1 hour it should be fairly golden brown), try moving the oven rack up one level. Or broil just briefly near the end but keep a close eye on it!
  • Every oven cooks a little differently (every climate is a little different etc) so if at any point you notice the skin is browning too much simply layer a sheet of foil over the chicken.

Roast Chicken and Chicken Gravy

What Should I Serve with This?

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Roast Chicken and Chicken Gravy

5 from 4 votes

An easy, straightforward, perfect Roast Chicken recipe. Yields flavorful, moist, tender, chicken and nicely browned skin. Also includes recipe for a rich and creamy chicken gravy that pairs perfectly with homemade mashed potatoes.

Course: Main Course
Cuisine: American
Keyword: Chicken Gravy, Chicken Recipe, Roast Chicken
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 7
Calories: 454 kcal
Author: Jaclyn

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, divided
  • 3 1/2 Tbsp cornstarch
  • 2 - 4 Tbsp heavy cream (optional)

Instructions

  1. Preheat oven to 425 degrees.

  2. Trim of excess fat from chicken (found near neck and cavity) and remove any pin feathers that may be left behind.

  3. Remove giblets from center of chicken (discard or reserve for another use) then rinse chicken under water (both inside and outside). Dab well dry with paper towels (this helps it brown better).

  4. Rub a cast iron skillet with a little vegetable oil then transfer chicken to skillet, breast side facing upward.

  5. Season inside cavity with salt and pepper then stuff the cavity with garlic cloves, onion wedges and herbs.  

  6. Rub butter all over chicken (focus especially on the upper breast side) and season all over with salt and pepper.

  7. Tie chicken legs together with kitchen twine and fold the wing tips back and tuck under chicken.

  8. Roast chicken in preheated oven until thigh registers 165 and breast register 160, about 1 1/2 hours.

  9. Transfer chicken to a carving board or platter (leave drippings in pan). Tent chicken with foil and let rest 10 - 15 minutes before carving.

  10. Meanwhile for the gravy remove any large pieces of skin that may have stuck to skillet and discard.

  11. In a mixing bowl or liquid measuring cup whisk together 1/4 cup of the broth with cornstarch, set aside.
  12. Heat skillet over medium-high heat and scrape up browned bits from bottom of pan, pour in 2 3/4 cups chicken broth.

  13. Bring mixture to a simmer then whisk cornstarch mixture once more and pour into skillet. Season with salt if needed and pepper.

  14. Cook mixture, whisking constantly, until thickened, about 1 - 2 minutes. Stir in heavy cream. Serve warm over mashed potatoes and chicken.

  15. Recipe source: Cooking Classy

Recipe 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.
Nutrition Facts
Roast Chicken and Chicken Gravy
Amount Per Serving
Calories 454 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 11g 55%
Cholesterol 154mg 51%
Sodium 192mg 8%
Potassium 464mg 13%
Total Carbohydrates 6g 2%
Protein 32g 64%
Vitamin A 8.5%
Vitamin C 5.2%
Calcium 3.1%
Iron 10.7%
* Percent Daily Values are based on a 2000 calorie diet.

10 comments

  • Carol Waggoner: Can you freeze this gravy or make ahead? November 1, 2018 at 5:33am Reply

    • Jaclyn: I can’t say for sure since I haven’t tested yet. I have made it ahead and reheated for a chicken pot pie but I have not frozen it. November 2, 2018 at 7:32pm Reply

  • laureen moss: this was one of the best chickens I’ve had. Thanks October 28, 2018 at 5:29pm Reply

    • Jaclyn: I’m happy to hear that Laureen! Thanks for your review! October 28, 2018 at 6:42pm Reply

  • Maureen Haddock: Your recipes have always worked well for me. I have recently started enjoying your fantastic videos. As a fellow blogger, who also writes a magazine food column, I have to say, I post you on facebook more than any other blogger at the moment. Congratulations! You rock! October 27, 2018 at 6:27am Reply

    • Jaclyn: That’s so nice of you to say, thanks so much for the compliments and for sharing my blog Maureen! October 27, 2018 at 7:58am Reply

  • Susan B.: Can I bake the chicken in a dutch oven? I have a glass cooktop so I can’t put the cast iron on it to make the gravy. October 27, 2018 at 5:50am Reply

    • Jaclyn: Good question, sorry I forgot that one (added it above). I’d recommend using an oven safe heavy stainless steel skillet or a small stainless roasting pan. October 27, 2018 at 8:55am Reply

    • carol clee: I’ve used cast iron skillets on my glass cook top for 15 yrs and never had a problem. I am careful not to slam them around, as with any other pan. October 28, 2018 at 10:56am Reply

  • Linda: This is a beautiful post. Why make all the trimmings for T-Day? This is the perfect meal. I love roasted chicken and who can go wrong with mashed potatoes? Thanks for sharing.

    Wishes for tasty dishes,
    Linda October 27, 2018 at 5:01am Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d