Roasted Chicken and Gravy
If you think making a Roasted Chicken and Gravy dinner is hard, please let me show you how easy it can be. This one pan meal is prepped in 10 minutes and then roasts for an hour, leaving you time for all your other chores or just to relax. A quick gravy is made while the chicken rests, and then the juiciest, most flavorful chicken is on the table.
Need a great beef dinner? Try our Pot Roast Recipe. Or a dressing to go with the chicken, try our Sourdough Stuffing! Dinner doesn’t have to be hard as shown in our One Pan Dumpling Dinner, there is always lots to choose from.
Why I Love This Recipe
- So easy to make
- Juiciest chicken ever
- One pan meal
- Family favorite
- Delicious gravy
Helpful Items for This Recipe
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Cuisinart 16-Inch Roaster, Chef’s Classic Rectangular Roaster with Rack, Stainless Steel
White Gravy Boat, 8.5 oz Ceramic Gravy Jug, Small Sauce Jug with Smooth Handle
Carving Knife Set – 8″ German Steel Turkey Carving Knife and Fork Set
Roast Chicken and Chicken Gravy Ingredients
This is a very easy meal that some people find intimidating, but you only need very simple ingredients, and you can even use your large turkey roasting pan, too.
You don’t have to wait for a special Sunday dinner to make this delicious meal, as it really is easy for any night of the week. All you need is some time to let the chicken roast.
Ingredients
Sweet onions, medium carrots, celery stalks – This mirepoix of ingredients is perfect flavoring for your chicken and its gravy.
White wine – Just a large splash is all that is needed, but it adds so much flavor. Chicken broth can be substituted.
Olive oil – Use a good-quality EVOO, but nothing crazy expensive.
Chicken – A 3 1/2 pound to 4 pound bird is perfect. One that is not too large and will cook in roughly an hour.
Kosher salt and fresh ground pepper – Just simple seasoning is all that is needed.
Chicken stock – A good store-bought stock is what you need here. Of course, if you have homemade, then all the better.
Grainy Dijon mustard – I love the flavor and charm of a good quality grainy Dijon.
Salted butter – This adds so much flavor you will be using nothing else.
Lemon – This gives a fresh burst to the recipe and actually brings out other flavors, too. Lemon is great with chicken.
Fresh tarragon – This anise-flavored herb is one that isn’t used enough, and it ups your recipe to a new level. Please try to get fresh if possible.
How to Make Roast Chicken and Gravy
Preheat your oven to 400 degrees F.
Arrange the onions, carrots and celery in the bottom of a roasting pan, drizzle with the white wine.
Set the roasting rack in the center of the pan on top of the vegetables and brush the rack with olive oil. This will prevent the chicken from sticking to the rack.
Place the chicken breast side up on the rack. Sprinkle the chicken all over with the kosher salt and fresh ground pepper. Put the pan in the center of the oven and roast until the juices run clear and an instant-read thermometer reads 165 degrees F. in the thickest part of the thigh (I usually count on 15 minutes per pound, so for a 4-pound chicken, I check on it after about an hour).
Once your chicken reaches temperature and is cooked, remove it from the oven and allow it to rest in the pan for 10 – 20 minutes.
Transfer the chicken to a cutting board and gently place the chicken breast side down so the juices can flow through the breast meat as it rests for another 10 – 15 minutes. This makes for a very juicy breast, but if the skin is important to you, it does make for a soggy skin; that is up to you.
Gravy
While the chicken is resting on the cutting board, place the roasting pan with the vegetables on a burner on the stove and add the chicken broth and mustard. Simmer gently, scraping up any black bits from the bottom of the pan (you can add a little more chicken stock if needed). Let the sauce simmer for 2 – 3 minutes, then add ½ the butter and continue to cook for 1 minute.
Remove the vegetables from the pan to a serving plate. Then add the lemon juice, half the tarragon and 1 tbsp of butter. Allow the butter to melt, then transfer the gravy to a serving bowl.
Turn the chicken breast side up and carve. Rub the remaining butter on the carved chicken breast meat and season with a sprinkling of salt and remaining tarragon.
Serve with the gravy and the vegetables on the side.
Enjoy!
Little Chef’s Secrets
FAQS
If you want more darker roasted skin on your chicken, increase your oven temperature to 425 F. The lower temperature of 400 F will give you a juicier chicken. In both cases, cook the chicken until the juices run clear and an instant-read thermometer reads 165 degrees F. in the thickest part of the thigh.
Don’t add too much liquid, as you will steam the bird as opposed to roasting.
Roasted Chicken and Gravy Recipe
Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F.
- Arrange the onions, carrots and celery in the bottom of a roasting pan, drizzle with the white wine.
- Set the roasting rack in the centre of the pan on top of the vegetables and brush the rack with olive oil. This will prevent the chicken from sticking to the rack.
- Place the chicken breast side up on the rack. Sprinkle the chicken all over with the kosher salt and fresh ground pepper. Put the pan in the center of the oven and roast until the juices run clear and an instant-read thermometer reads 165 degrees F. in the thickest part of the thigh. (I usually count on 15 minutes per pound, so for a 4-pound chicken, I check on it after about an hour).
- Once your chicken reaches temperature and is cooked, remove it from the oven and allow it to rest in the pan for 10 – 20 minutes.
- Transfer the chicken to a cutting board and gently place the chicken breast side down so the juices can flow through the breast meat as it rests for another 10 – 15 minutes.
- While the chicken is resting on the cutting board, place the roasting pan with the vegetables on a burner on the stove and add the chicken broth and mustard. Simmer gently, scraping up any black bits from the bottom of the pan (you can add a little more chicken stock if needed). Let the sauce simmer for 2 – 3 minutes, then add ½ the butter and continue to cook for 1 minute.
- Remove the vegetables from the pan to a serving plate. Then add the lemon juice, half the tarragon and 1 tbsp of butter. Allow the butter to melt, then transfer the gravy to a serving bowl.
- Turn the chicken breast side up and carve. Rub the remaining butter on the carved chicken breast meat and season with a sprinkling of salt and remaining tarragon.
- Serve with the gravy and the vegetables on the side.
- Enjoy!
