Tested till perfect Classic Roast Chicken and Gravy

Classic Roast Chicken and Gravy

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By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 4 ratings.
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  • Portion size 6


    1 roasting chicken (about 5 pounds/2.2 kg)
    Half onion
    4 cloves garlic
    Half lemon
    1 tbsp (15 mL) olive_oil or butter
    3/4 tsp (4 mL) dried thyme
    1/4 tsp (1 mL) crumbled dried rosemary
    1/4 tsp (1 mL) each salt and pepper
    2 tbsp (25 mL) flour
    3/4 cup (175 mL) chicken stock
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Preheat oven to 325°F (160°C).

Remove giblets and neck, if present, from chicken. Rinse chicken inside and out; pat dry.

Place onion and garlic in chicken cavity. Squeeze juice from lemon and set aside; add lemon skin to cavity.

Tuck wings under back of chicken; tie legs together with kitchen string. Brush all over with oil; sprinkle with thyme, rosemary, salt and pepper. Place, breast side up, on rack in roasting pan. Roast, uncovered, in oven for 1-1/2 hours.

Baste chicken with pan juices. Roast, basting occasionally, for about 1-1/2 hours longer or until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185°F (85°C). Transfer chicken to platter and tent with foil; let stand 10 minutes before carving.

Skim fat from juices in pan. Sprinkle flour over juices; cook over medium-high heat, whisking, for 1 minute. Drizzle in chicken stock and 2 tablespoons (25 mL) reserved lemon juice; cook, whisking, for about 3 minutes or until thickened. Pour into warmed gravy boat.

Cut string holding legs together; discard onion, lemon and garlic. Using poultry or kitchen shears, 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 thigh. Serve with gravy.

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