Scrawled across the original, food-stained copy of this recipe are the words “Wonderful Gravy!” That’s why I make this chicken. The gravy is easy, foolproof, and flavorful.
But that’s not the only reason. The smell wafting in the house as it bakes is absolutely heavenly.
And when you’re finished eating the chicken, consider making chicken stock from the bones. Detailed instructions for homemade stock seen here.
Now about the gravy–it is almost “instant” because you pour all the roasted vegetables and juices in a blender with a little extra chicken broth. Give it a whirl for extremely smooth and tasty gravy without stirring, whisking, adding flour, making a roux, trying to get rid of lumps, etc. I serve this chicken with mashed potatoes but rice would be good too.
- 1 whole chicken (3-4 lbs)
- 2 onions, quartered, divided
- 2 cloves garlic, divided
- 1 lemon quartered, divided
- 5 sprigs fresh rosemary
- 1½ tablespoons olive oil, divided
- Freshly ground pepper
- 1½ cup low-salt chicken broth, divided
- Preheat oven to 450 degrees. Stuff washed and dried chicken with 2 onion quarters, 1 clove garlic, 2 lemon quarters and rosemary.
- Rub chicken with ½ tablespoon or a quick spray of olive oil. Sprinkle with salt and pepper. Squeeze 1 lemon quarter over chicken.
- Toss remaining onions, garlic and oil in a 13 x 9-inch baking dish. Position chicken breast side down, over vegetable mixture. Roast 30 minutes. Turn chicken over, add ½ cup broth and roast 30+ minutes more until chicken registers 180 degrees on meat thermometer. Since I tend to buy larger chickens, mine take longer so I always check with thermometer.
- Transfer chicken to platter. Puree roasted vegetables from bottom of the baking dish in a blender with remaining 1 cup of chicken broth until smooth. Season with more salt and pepper. Squeeze juice from remaining lemon quarter into gravy. Reheat if necessary and stir well before serving.