Roast chicken and gravy
Summary
Dying to dive into a savory, delicious dish that’s both heartwarming and downright tasty? Look no further than our Roast Chicken and Gravy. It’s a classic staple that never goes out of style and always promises to be a crowd-pleaser. Below, you’ll find a detailed recipe tailored to serve a pair, overflowing with flavors and paired with a mouth-watering gravy. And hey, we’ve got your health in mind, too – check out the nutritional facts we’ve lined up!
Ingredients
- Chicken, whole – 4 lbs (about 1.8 kg)
- Olive oil – 3 tbsp (45 ml)
- Salt – 1 tsp (5 ml)
- Black pepper, freshly ground – 1 tsp (5 ml)
- Garlic cloves, minced – 4 (4 cloves)
- Lemon, zested and quartered – 1 (1 lemon)
- Fresh rosemary – 2 sprigs
- Fresh thyme – 2 sprigs
- Chicken stock (for gravy) – 2 cups (475 ml)
- Butter (for gravy) – 2 tbsp (30 ml)
- All-purpose flour (for gravy) – 2 tbsp (30 ml)
Time
- Preparation: 20 minutes
- Cooking: 1 hour 30 minutes
Serves 2
Nutritional Facts (Per Serving)
- Calories: 650
- Protein: 60g
- Carbohydrates: 10g
- Fats: 40g
- Saturated Fat: 12g
- Sodium: 1000mg
- Fiber: 1g
Instructions
- Start by preheating your oven to 425°F (220°C).
- While the oven heats, take your chicken and pat it dry with some kitchen towels.
- In a separate bowl, combine olive oil, salt, black pepper, minced garlic, and lemon zest. This will serve as your marinade.
- Rub this marinade all over the chicken, ensuring every nook and cranny is well coated. Don’t forget the cavity!
- Stuff the chicken cavity with the quartered lemon, rosemary, and thyme.
- Place the chicken on a roasting tray, breast side up.
- Pop the tray into your preheated oven and roast the chicken for about 1 hour and 30 minutes. You’ll know it’s done when the juices run clear, and the internal temperature at the thigh reads 165°F (74°C).
- Once done, let your Roast Chicken and Gravy star rest for about 15 minutes.
- While the chicken is resting, let’s make that irresistible gravy. On medium heat, melt the butter in a saucepan.
- Sprinkle in the flour and stir continuously for about 2 minutes until you get a smooth roux.
- Slowly pour in the chicken stock, constantly stirring to ensure no lumps form.
- Allow this mixture to simmer until it thickens to your desired consistency.
Tips
- Always rest your roast chicken after cooking. It allows the juices to redistribute, ensuring a moist and flavorful bird.
- Fresh herbs make all the difference. They impart a rich aroma and taste that dried herbs can’t match.
- For an extra crispy skin, you can increase the oven temperature to 450°F (230°C) for the last 10 minutes of roasting.
Serving Suggestions fro your Roast chicken and gravy
- Carve your chicken and serve it alongside your homemade gravy.
- Complement with some steamed veggies or a fresh green salad to balance out the richness.
- A side of mashed potatoes or roasted root vegetables pairs perfectly with this dish, soaking up all that gravy goodness.
Savor every bite of your Roast Chicken and Gravy, AH7 style! It’s more than just a meal; it’s an experience. Dive in and let us know how it turned out!
ROAST CHICKEN AND GRAVY
Dying to dive into a savory, delicious dish that’s both heartwarming and downright tasty? Look no further than our Roast Chicken and Gravy. It’s a classic staple that never goes out of style and always promises to be a crowd-pleaser. Below, you’ll find a detailed recipe tailored to serve a pair, overflowing with flavors and paired with a mouth-watering gravy. And hey, we’ve got your health in mind, too – check out the nutritional facts we’ve lined up!
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Nutritions
Nutrition Facts
ROAST CHICKEN AND GRAVY
Amount per Serving
Calories
650
% Daily Value*
Fat
40
g
62
%
Saturated Fat
12
g
75
%
Sodium
1000
mg
43
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Protein
60
g
120
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Chicken whole – 4 lbs (about 1.8 kg)
- Olive oil – 3 tbsp 45 ml
- Salt – 1 tsp 5 ml
- Black pepper freshly ground – 1 tsp (5 ml)
- Garlic cloves minced – 4 (4 cloves)
- Lemon zested and quartered – 1 (1 lemon)
- Fresh rosemary – 2 sprigs
- Fresh thyme – 2 sprigs
- Chicken stock for gravy – 2 cups (475 ml)
- Butter for gravy – 2 tbsp (30 ml)
- All-purpose flour for gravy – 2 tbsp (30 ml)
Instructions
- Start by preheating your oven to 425°F (220°C).
- While the oven heats, take your chicken and pat it dry with some kitchen towels.
- In a separate bowl, combine olive oil, salt, black pepper, minced garlic, and lemon zest. This will serve as your marinade.
- Rub this marinade all over the chicken, ensuring every nook and cranny is well coated. Don’t forget the cavity!
- Stuff the chicken cavity with the quartered lemon, rosemary, and thyme.
- Place the chicken on a roasting tray, breast side up.
- Pop the tray into your preheated oven and roast the chicken for about 1 hour and 30 minutes. You’ll know it’s done when the juices run clear, and the internal temperature at the thigh reads 165°F (74°C).
- Once done, let your Roast Chicken and Gravy star rest for about 15 minutes.
- While the chicken is resting, let’s make that irresistible gravy. On medium heat, melt the butter in a saucepan.
- Sprinkle in the flour and stir continuously for about 2 minutes until you get a smooth roux.
- Slowly pour in the chicken stock, constantly stirring to ensure no lumps form.
- Allow this mixture to simmer until it thickens to your desired consistency.
Notes
TIPS Always rest your roast chicken after cooking. It allows the juices to redistribute, ensuring a moist and flavorful bird. Fresh herbs make all the difference. They impart a rich aroma and taste that dried herbs can’t match. For an extra crispy skin, you can increase the oven temperature to 450°F (230°C) for the last 10 minutes of roasting. SERVING SUGGESTIONS Carve your chicken and serve it alongside your homemade gravy. Complement with some steamed veggies or a fresh green salad to balance out the richness. A side of mashed potatoes or roasted root vegetables pairs perfectly with this dish, soaking up all that gravy goodness.
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