Are you looking for a comforting dish that’s simple enough for weeknights yet impressive for dinner parties? This roasted chicken and gravy recipe checks all the boxes.
It combines juicy, golden-brown chicken with a rich, homemade gravy for a meal that feels luxurious but is surprisingly easy to prepare.
Why This Easy Recipe Stands Out
What makes this recipe a standout? The combination of crispy-skinned chicken and a deeply flavorful gravy elevates it above your average roast dinner.
Unlike many recipes that require endless steps, this one keeps things straightforward. You’ll roast the chicken and create the gravy from its drippings—all in one seamless process.
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The result is a perfectly cooked bird and a velvety gravy packed with rich flavor. It’s the ultimate one-pan wonder for those who appreciate ease and efficiency in the kitchen.
Tips for Perfect Roasted Chicken Every Time
Even the easiest recipes can benefit from a few pro tips to ensure perfection. Follow these guidelines to take your roasted chicken to the next level:
- Use an oven thermometer. This helps track the exact temperature, ensuring your chicken cooks evenly without guesswork.
- Rotate the chicken. If your oven has hot spots, rotating the chicken halfway through roasting will ensure even browning.
- Rest the chicken. Once cooked, let the chicken rest under foil for at least 15 minutes. This allows the juices to redistribute, resulting in tender, moist meat.
Simple Substitutions to Fit Your Needs
This easy recipe is versatile enough to accommodate dietary preferences and ingredient swaps:
- Low-sodium option. Use unsalted butter and low-sodium broth for a heart-healthier dish.
- Herbs and aromatics. If rosemary isn’t your favorite, try thyme, sage, or even a sprinkle of smoked paprika for extra depth.
- Gluten-free gravy. Substitute the all-purpose flour in the gravy with a gluten-free flour blend for a celiac-friendly meal.
Meal Prep & Leftover Ideas
One of the best aspects of this recipe is how well it adapts to meal prep. Roast the chicken in advance, carve it, and store it in airtight containers with the gravy for easy lunches or dinners throughout the week.
Here are a few creative ways to repurpose leftovers:
- Chicken sandwiches. Pile the roasted chicken onto crusty bread with gravy as a spread or dipping sauce.
- Soup starter. Shred the leftover chicken and stir it into a broth-based soup with vegetables for a hearty meal.
- Gravy pasta. Toss the rich gravy with cooked pasta for a comforting twist on chicken alfredo.
Pro Tips to Simplify Your Cooking Process
If you’re new to roasting, don’t worry. Here are additional tricks to keep this recipe as easy as possible:
- Prep ahead. Season the chicken and prep the aromatics in advance. Store them in the fridge until you’re ready to cook.
- Save time. Use pre-made chicken broth for the gravy if you’re short on time, but aim for a high-quality, low-sodium option for the best flavor.
- Watch the temperature. For perfect doneness, an internal thermometer should read 165°F in the thickest part of the chicken.
Why You’ll Love This Simple Recipe
With minimal effort, this roasted chicken and gravy recipe delivers maximum flavor. Its simplicity and adaptability make it a go-to choice for both busy weeknights and special occasions.
Embrace the simplicity of this recipe, and you’ll find it’s destined to become a household favorite. Ready to give it a try? Roast away!
Easy Roasted Chicken & Gravy Recipe
Equipment
- Cast-iron skillet or oven-safe pan
- Oven-safe kitchen string
- Instant-read thermometer
Ingredients
For the Roasted Chicken:
- 1 whole chicken 5½ pounds, giblets removed, patted dry
- 2½ teaspoons fine sea salt divided
- ¾ teaspoon freshly ground black pepper divided
- 6 garlic cloves halved
- 1 lemon halved
- 2 sprigs of fresh rosemary
- 2 tablespoons unsalted butter melted
For the Gravy:
- 1¾ cups chicken broth homemade or store-bought, low-sodium
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- Pinch of paprika optional
Instructions
Prepare the Chicken:
- Preheat the oven to 425°F and position a rack on the bottom third.
- Season the chicken cavity with ½ teaspoon salt and ¼ teaspoon pepper. Stuff the cavity with garlic, lemon, and rosemary. Tie the legs together with kitchen string and tuck wings under the bird.
- Brush the chicken with melted butter, then season the exterior with the remaining salt and pepper.
Roast the Chicken:
- Place the chicken in a cast-iron skillet or oven-proof pan. Roast uncovered for 80–90 minutes, or until the thickest part of the breast and thigh reaches 165°F with an instant-read thermometer.
- Transfer the chicken to a platter and tent loosely with foil. Rest for 15 minutes to lock in juices.
Make the Gravy:
- Pour pan drippings into a 2-cup measuring cup, removing excess fat. Add chicken broth if needed for 2 cups of liquid total.
- In the same skillet, melt butter over medium heat. Stir in the flour, whisking continuously until golden brown (about 1 minute).
- Gradually whisk in the pan drippings, bringing the mixture to a boil. Reduce heat to low and simmer for 3–5 minutes until thickened. Season with salt, pepper, and paprika, if desired.
Serve:
- Carve the chicken and serve warm with the homemade gravy.
Notes
- Use an in-oven thermometer for accurate cooking.
- Rotate the chicken midway if your oven browns unevenly.
- Roast time varies: about 75 minutes for 5 pounds, 80 minutes for 5½ pounds, and 90 minutes for 6 pounds.
- Leftovers can be reheated in gravy for a freshly-made taste.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.