The Ultimate Roast Chicken with Gravy The Ultimate Roast Chicken with Gravy

Photography: Jeff Coulson

Crispy herb-flecked skin? Check. Tender juicy meat? Check. Rich full-bodied gravy? It's got that, too. Our foolproof take on the classic Sunday supper is so good — and so easy — you might be tempted to make it on weeknights.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2015


Garlic Butter:
  • 4 teaspoons butter softened
  • 2 cloves garlic pressed or finely grated
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon each salt and pepper
  • 4 teaspoons butter softened
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry white wine
  • 1 cup sodium-reduced chicken broth
  • pinch pepper
Roast Chicken :
  • 1 whole chicken 1.5 kg
  • 1/4 teaspoon each salt and pepper
  • 1 small onion quartered
  • 4 fresh thyme
  • 1 fresh rosemary


Garlic Butter: In small bowl, stir together butter, garlic, thyme, rosemary, salt and pepper.

Roast Chicken: Sprinkle cavity of chicken with salt and pepper; fill with onion, thyme and rosemary. Rub chicken all over with Garlic Butter. Place, breast side up, on greased rack in roasting pan.

Roast in 375°F (190°C) oven for 45 minutes; baste and continue to roast, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), about 30 more minutes. Discard contents of cavity. Using tongs, tip chicken to pour juices into pan. Remove chicken to platter; cover loosely with foil. Let rest for 20 minutes before carving.

Gravy: Meanwhile, tilt pan so juices collect at 1 end. Skim fat from surface, reserving 1 tbsp. In small bowl, stir together butter, flour and reserved fat; set aside. Place pan over medium heat; whisk in wine. Cook, whisking and scraping up browned bits, until reduced by half, about 1 minute.

Whisk in broth; bring to boil. Gradually whisk in butter mixture, 2 tsp at a time, until smooth. Cook, whisking constantly, until thickened, about 2 minutes. Strain through fine-mesh sieve; stir in pepper. If necessary, stir in enough boiling water to loosen and yield 1 cup gravy. Serve with chicken.

Nutritional facts per serving: about

  • Sodium 601 mg
  • Protein 37 g
  • Calories 435.0
  • Total fat 29 g
  • Cholesterol 152 mg
  • Saturated fat 11 g
  • Total carbohydrate 4 g


  • Iron 11.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lunch & Dinner

The Ultimate Roast Chicken with Gravy