Scrawled across the original, food-stained copy of this recipe are the words “Wonderful Gravy!” That’s why I make this Roasted Rosemary 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 “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. Only 6.6 grams of carbs in a serving of chicken and gravy combined. Serve this chicken with my Not-Mushy Mashed Cauliflower to carry out the low-carb theme. Admittedly, mashed potatoes or rice might be more popular with your carb-loving family and friends.
- 1 whole chicken (3-6 lbs)
- 2-3 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.
- (Optional) Tie the chicken legs together with twine and tuck the wings to the back of the chicken.
- 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 between 6 and 7 pounds, mine take longer (as much as an additional 60-90 minutes) so I always check the temperature of the breast near the thigh bone with a thermometer. If skin starts to become too dark, cover with foil. If roasting a larger chicken, reduce oven heat after 1½ hour down to 375 degrees F to finish cooking.
- Transfer chicken to platter. Loosely cover with foil and allow to rest before carving.
- Pour roasted vegetables and chicken juices from bottom of the baking dish into a blender along with remaining 1 cup of chicken broth. Purée until smooth. Season with more salt and pepper. If desired, squeeze juice from remaining lemon quarter into gravy. Reheat if necessary and stir well before serving.