Whole roasted chicken can be a simple, elegant, and satisfying family meal that requires few ingredients and couldn’t be easier.
I will show you how to use the drippings from the chicken to make a gravy, the perfect accompaniment to any roasted meat.
All you need is a chicken, a few vegetables, and you are on your way to a perfect Sunday dinner.
- Whole chicken 3-6 lbs. (allow roughly 1lb. per person)
- drizzle of olive oil
- 2 large or 3 medium-sized carrots, peeled and roughly chopped
- 2 celery sticks, roughly chopped
- 1 white onion, roughly chopped
- 8 sprigs of fresh rosemary
- salt & pepper
- 1 cup of water or white wine
- 1 tablespoon of butter
- 1 tablespoon of flour
- Preheat the oven to 285° F.
- Trim chicken of any excess fat, remove internal packet, wash the inside and out under cold running water, and pat dry.
- Lightly oil a roasting tray or large casserole dish with the oil, and spread the chopped carrots, celery, onion, and three rosemary sprigs evenly across the bottom.
- Place the remaining sprigs of rosemary inside the cavity, place the chicken breast-side up on the vegetables, and tie the legs together with kitchen twine if you prefer. Drizzle olive oil over the top and rub it in to spread evenly across all the skin.
- Season generously with salt and pepper and place in the oven for 35 minutes per pound.
- Test for doneness with a meat thermometer. It should read a minimum of 165°F if placed in the thickest part of the breast. If it is not 165° yet, leave it until it reaches this temperature.
- Once the internal temperature is reached, turn the oven up to 500° (or the highest setting) for 5-10 minutes to crisp the skin. Pay close attention while doing this.
- Remove chicken from the oven, then carefully remove it from the pan or baking dish. Let it sit for at least 10 minutes (30 is better if you have the time).
- Carefully pour the drippings out of the roasting tray through a strainer and into a saucepan. Add 1 cup of water or white wine, mix and keep warm on low heat.
- In another saucepan, melt the butter on low heat and mix in the flour and cook for 2-3 minutes, being careful to not let the mixture brown.
- Stir in the stock into the butter/flour mixture in small increments, stirring after each addition until a smooth sauce forms.
- Cook on medium-low heat for several minutes until the sauce thickens enough to cover the back of a spoon.
- Slice chicken and serve with the gravy.
The cooking time for the chicken is a rough estimate. It is important to check the internal temperature with a meat thermometer to be sure, as this could pose a safety issue to serve under-cooked poultry.
You can substitute rosemary for any other herb or combination of herbs if you wish. Sage, oregano, and thyme are all great choices.
The longer you let the chicken rest, the juicier the meat will be. The juices will run out of the chicken very quickly if cut while it is still hot inside.
If you try this recipe, let me know in the comments below, and don’t forget to share and subscribe! Enjoy!