Tested till perfect Classic Roast Chicken and Gravy

Classic Roast Chicken and Gravy

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

    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
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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.

All rights reserved. Transcontinental Media G.P. © 2014