Herb-Roasted Whole Chicken with Pan Gravy
A whole chicken roasts to burnished, crackling perfection under garlic herb butter, with a silky pan gravy made from the drippings.
A good roast chicken is the quiet backbone of a Southern table, the dish that doesn't need any fanfare to be the best thing you've eaten all week. Rubbing butter under the skin keeps the meat moist while the outside turns deeply golden, and the gravy pulls double duty by using everything the pan already gave you. It's simple enough for a Tuesday and good enough for company.
Ingredients
- 1 whole chicken (4 to 5 pounds)
- 4 tablespoons unsalted butter, softened, divided
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1 lemon, halved
- 1 onion, quartered
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
Instructions
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1
Prepare the herb butterMash 3 tablespoons of the butter with the garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
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2
Season under the skinGently loosen the skin over the breast and thighs and rub the herb butter directly onto the meat, then rub the remaining butter over the outside of the skin.
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3
Stuff the cavitySeason the chicken cavity with the remaining salt and pepper and stuff it with the lemon halves and onion quarters, then tie the legs together with kitchen twine.
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4
Roast the chickenRoast in a roasting pan at 425°F for 1 hour 15 to 25 minutes, until the skin is deep golden and a thermometer in the thickest part of the thigh reads 165°F.
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5
Rest before carvingTransfer the chicken to a cutting board, tent loosely with foil, and let it rest for 10 to 15 minutes.
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6
Make the gravyPour the pan drippings into a saucepan, whisk in the flour, and cook over medium heat for 1 minute, then whisk in the chicken broth and simmer for 5 minutes until thickened.
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7
Carve and serveCarve the chicken and serve with the warm pan gravy spooned over the top.
Bring the chicken to room temperature for 20 minutes before roasting so it cooks more evenly from edge to center.
Store carved chicken and gravy separately in airtight containers in the fridge for up to 4 days; reheat gently to avoid drying out the meat.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
