| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 1 (3 1/2 to 4-pound) chicken, giblets removed and reserved
- Kosher salt and freshly ground black pepper
- 1 lemon, quartered
- 4 sprigs fresh thyme, parsley, rosemary or any combination
- 2 carrots, cut into 2-inch pieces
- 1 large onion, quartered
- 2 celery stalks, cut into 2-inch pieces
- 1 tablespoon unsalted butter, melted
- 1 1/2 cups chicken broth, homemade or low-sodium canned
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 375 degrees F.
- Season the cavity of the chicken with salt and pepper. Stuff the cavity with the lemon, herbs, and half of the carrots, onions, and celery. Tie the legs together with kitchen twine and fold the wing tips under the back. Place the remaining carrots, onion, and celery in the center of a roasting pan just large enough to accommodate the chicken. Brush the entire chicken with the butter; season with salt and pepper. Set the bird breast-side up on top of the vegetables.
- Roast the chicken for 45 minutes. Then increase oven temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F., about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil while making the gravy.
- Discard the vegetables and pour the fat and juices in the pan into a small bowl. Transfer about 2 tablespoons of the fat back into the pan, skim and discard the rest. Add the roasting juices to the broth. Place the pan directly on the burner over medium-high heat. Scrape up any browned bits on the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Pour the sauce into a gravy boat and season with salt and pepper to taste.
- Carve the chicken and serve with gravy.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 740 |
| Total Fat | 48 g |
| Saturated Fat | 15 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 58 g |
| Cholesterol | 227 mg |
| Sodium | 1470 mg |
Reviews
I have been making this chicken recipe for years now and my family still asks for it all the time. I stick to the recipe except for doubling the grave. Yum
A big hit in our house. I cooked a 7lb roasting chicken on my oven’s convection roast setting. It was done in just a few minutes over 2 hours. Very juicy and flavorful. I will be making this again soon.
I really enjoyed this recipe. However, I would like to try other recipes as I think this could be a little better. The chicken came out very moist but, a little bland.
I think this was easy, not intermediate. My family loved it, and they are very hard to please. The chicken was moist and flavorful. I didn’t have any broth and made the gravy with water, but it was still good. I’m sure it would have been fantastic with broth.
I am not very good with chicken but this worked out so well. The chicken was moist and delicious. The gravy needed a little garlic and onion powder and corn starch.
I have made roast chicken before, but not with lemon, thyme, and a cavity stuffed with fresh veggies. I also added three strips of bacon to the breast while roasting to get some extra flavor.
My kids (19, 16, 11) were amazed at the flavor. They ate the entire 7 lb. chicken. The gravy was easy to make, and added a special touch to the meal (I usually use store-bought gravy).
I will definitely use this recipe again.
Even my mother in law was impressed
I bought a bigger roaster, so I ended up roasting it for about 2 hours. Gravy was delicious! A definite keeper.
I watched this show this morning and I thought he said to turn the oven up to 450 degrees. The recipe says 425 degrees. Am I wrong?
This chicken recipe is awesome. It came out so juicy and delicious. The gravy is unbelievable, soooooooo good. I will be making this a lot in the future. Thanks Tyler, a GREAT recipe.