Ingredients

Adjust Servings:

	1 5 lb chicken
	1/2 onion
	4 cloves garlic
	1/2 lemon
	1 tablespoon extra virgin olive oil or 1 tablespoon butter
	3/4 teaspoon dried thyme
	1/2 teaspoon salt
	1/4 teaspoon crumbled dried rosemary
	1/4 teaspoon rubbed dried sage or 1/4 teaspoon dried savory optional
	1/4 teaspoon pepper

Nutritional information

543.6

Calories

336 g

Calories From Fat

37.3 g

Total Fat

10.3 g

Saturated Fat

173.4 mg

Cholesterol

398.8 mg

Sodium

5.7 g

Carbs

0.8 g

Dietary Fiber

0.9 g

Sugars

44.1 g

Protein

429 g

Serving Size

Classic Roast Chicken And Gravy

Name: Classic Roast Chicken And Gravy
Prep time: 20 min
Total time: 1 h 30 min
Yield: 6
Ingredients: : 1; : 1/2; : 4; : 1/2; : 1; : 3/4; : 1/2; : 1/4; : 1/4; : 1/4

Features:

My boyfriend loved this! I brined the chicken first so it came out extra moist. I found that at 325 degrees it took over 2hrs to cook my 5 lb. chicken. I think that next time i'll cook it at 350. The flavor was exactly what you think of when you want roast chicken.

90 min
Serves 6

Ingredients

Directions

Classic Roast Chicken and Gravy, A Canadian Living recipe, tested until perfect., My boyfriend loved this! I brined the chicken first so it came out extra moist. I found that at 325 degrees it took over 2hrs to cook my 5 lb. chicken. I think that next time i’ll cook it at 350. The flavor was exactly what you think of when you want roast chicken., use the gravy part of this recipe often for making a lovely gravy to go with roasts. I usually omit the lemon juice and tried it with the lemon tonight, but we prefer it without or perhaps I’ll try less next time. I’m so glad I have an easy go-to recipe for rich and flavorful gravy like my mother and grandmother make. Thank you!

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Steps

1 Done	Remove Giblets and Neck, If Present, from Chicken; Rinse Chicken Inside and Out; Pat Dry With Paper Towels.
2 Done	Place Onion and Garlic in Cavity; Squeeze Juice from Lemon and Set Aside; Add Lemon to Cavity.
3 Done	Tie Legs Together With Kitchen String; Tuck Wings Under Back; Brush All Over With Oil; Sprinkle With Thyme, Rosemary, Salt and Pepper; Place, Breast Side Up, on Rack in Roasting Pan; Roast, Uncovered; in 325f 160c Oven For 1 Hours.
4 Done	Roast, Basting Occasionally With Pan Juices, Until Juices Run Clear When Thigh Is Pierced and Meat Thermometer Inserted in Thigh Registers 185f 85c, About 1 Hours; Transfer Chicken to Platter and Tent With Foil; Let Stand For 10 Minutes Before Carving.
5 Done	Skim Fat from Pan Juices; Sprinkle Flour Over Juices; Cook Over Medium-High Heat, Whisking, For 1 Minute; Gradually Pour in Chicken Stock and Reserved Lemon Juice, Whisking Until Smooth and Thickened, About 3 Minutes; Pour Into Warmed Gravy Boat.
6 Done	Cut String Holding Legs Together; Discard Onion, Lemon and Garlic; Using Kitchen Scissors, Cut Chicken Into 2 Breast and 2 Leg Portions; Cut Each Breast in Half Diagonally; Cut Through Each Leg at Joint to Separate Into Drumsticks and Thighs; Serve With Gravy.