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.
Roasted Rosemary Chicken
Ingredients:
1 whole chicken (3-4 lbs)
2 onions, quartered, divided
2 cloves garlic, divided
1 lemon quartered, divided
5 sprigs fresh rosemary
1 1/2 tablespoons olive oil, divided
Salt
Freshly ground pepper
1 1/2 cup low-salt chicken broth, divided
Directions:
First: Preheat oven to 450 degrees. Stuff washed and dried chicken with 2 onion quarters, 1 clove garlic, 2 lemon quarters and rosemary.
Second: Rub chicken with 1/2 tablespoon or a quick spray of olive oil. Sprinkle with salt and pepper. Squeeze 1 lemon quarter over chicken.
Third: 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 1/2 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.
Fourth: 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.
Adapted from LHJ recipe published by email.
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{ 9 comments… read them below or add one }
THANK YOU! It’s funny, I bake all the time, but there’s certain cooking things where I’m a total novice. I’ve only recently started eating poultry again, and I’ve never roasted a whole chicken to save my life. Just today I was thinking about it, and was thinking that I need to find some detailed instructions. This sounds awesome and I’m definitely going to give it a go.
Sounds fabulous! My hubby despises rosemary, so I have to use other herbs. The gravy sounds divine!
Looking and sounding good! Unlike Amanda’s husband, mine loves rosemary, especially on roasted potatoes.
Gravy has always been a mystery to me, but this sounds easy and delicious!
I agree…. gravy has always been my dad’s “doings”. I think I use flour or something, right?
This DOES look foolproof and delicious too! I do know how to roast a chicken, but haven’t used this method yet! What’s for dessert?
I love your instant gravy, I’ll definitely give it a try.
Mimi
I will have to try that “instant gravy”! This is the second roasted chicken I have seen tonight. Guess what’s for dinner Sunday night?
Looks great!
This recipe looks delish. I am always looking for new ways to make gravy–are the pureed roasted veggies just the onions and the garlic? Excited to try this dish. Thanks for sharing.
Correct. The onions and garlic are the only vegetables. Hadn’t thought about this recipe in awhile but looking at the picture again is making me want some tonight. It is so good!