Classic roast chicken & gravy recipe

Photo: Classic roast chicken & gravy recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Classic roast chicken & gravy recipe. Enjoy our collection of quick & easy recipes and learn how to make Classic roast chicken & gravy. 

What more can we say? The classic roast chicken is something everyone should know and can always save the day.

Easy
Serves 4
Prep 10 mins
Cook 1 hr 30 mins
Plus resting

Ingredients
1 onion , roughly chopped
2 carrots , roughly chopped
1 free range chicken , about 1.5kg/3lb 5oz
1 lemon , halved
small bunch thyme (optional)

FOR THE GRAVY

1 tbsp plain flour
250ml chicken stock (a cube is fine)

Method

Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it. Scatter the vegetables over the base of a roasting tin that fits the chicken, but doesn't swamp it. Season the cavity of the chicken liberally with salt and pepper, then stuff with the lemon halves and thyme, if using. Sit the chicken on the vegetables, smother the breast and legs all over with the butter, then season the outside with salt and pepper. Place in the oven and leave, undisturbed, for 1 hr 20 mins - this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear. Remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in the flour and sizzle until you have a light brown, sandy paste. Gradually pour in the stock, stirring all the time, until you have a thickened sauce. Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin. Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.

Try

The golden rule to roast chicken...

A 1.5kg chicken will be perfectly roasted after 1 hr 20 mins at 190C/fan 170C/gas 5. It doesn't matter what you stuff into it, rub or sprinkle over it or put around it, this timing never changes. Remember this and you will always be able to roast a chicken.

Barney says...

Ever wondered how professional cooks turn out impressive dishes without even referring to a recipe? It's simply down to basic rules, which have been followed so often that they become second nature, guaranteeing the dish will work every time. You can do the same thing at home - once you've learnt the must-dos, cooking becomes easier and you can relax and start to experiment more, knowing the end result will always be delicious. Simply follow the rules and you won't go wrong.

Other rules

Always leave your chicken to rest for at least 15 mins before carving. This will give you a juicy chicken that is a lot easier to carve. For a more succulent chicken, take it out of the fridge one hour before cooking to bring it up to room temperature. This rule applies to any meat you are roasting. Don't worry about turning or basting your chicken as it roasts. Yes, these can give good results, but are fiddly for the beginner, plus every time you open the oven you lose heat.

Nutrition per serving

567 kcalories, protein 49g, carbohydrate 4g, fat 40 g, saturated fat 13g, fibre 0g, sugar 1g, salt 0.84 g

Recipe from Good Food magazine, May 2008.  

More Chicken Recipes:     

Chicken and vegetable soup 
Lime chicken soup  
Chicken and corn soup  
Italian Chicken and Vegetable Soup 
Buffalo Chicken Livers with a Blue Cheese Dipping Sauce
Mexican Chicken

Save and share Classic roast chicken & gravy Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chicken and vegetable soup recipe

Photo: Chicken and vegetable soup recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and vegetable soup recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and vegetable soup. 

This tasty chicken soup is also full of healthy vegetables. Save money by making your own stock!

Cooking Time 100 minutes

Ingredients (serves 8) 

1.5kg whole chicken
1 large brown onion, peeled, chopped
3 large carrots, peeled, halved lengthways, chopped
3 celery stalks, chopped
1/2 teaspoon whole black peppercorns
1 dried bouquet garni (see note)
700g desiree potatoes, peeled, diced
420g can corn kernels, drained
2 tablespoons finely chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley leaves 

Method 

Rinse chicken under cold water. Pat dry with paper towel. Place in a large saucepan. Add onion, carrot, celery, peppercorns and bouquet garni. Cover with cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, partially covered, skimming surface occasionally, for 1 hour or until chicken is cooked through. Remove from heat.

Remove chicken. Transfer to a plate. Line a fine sieve with muslin cloth. Strain broth over a large heatproof bowl. Discard peppercorns and bouquet garni. Return vegetables and broth to pan. Bring to the boil. Add potato. Reduce heat to medium. Simmer for 10 minutes, skimming fat, or until potato is tender.

Meanwhile, remove skin and bones from chicken. Shred meat. Add meat and corn to pan. Cook for 5 minutes or until heated through. Stir in chives and parsley. Season with salt and pepper. Serve.

Notes

Dried bouquet garni is available from the spices aisle of supermarkets.
Source
Super Food Ideas - June 2011, Page 37
Recipe by Claire Brookman 

More Chicken Recipes:    

Lime chicken soup 
Chicken and corn soup  
Italian Chicken and Vegetable Soup 
Buffalo Chicken Livers with a Blue Cheese Dipping Sauce
Mexican Chicken
Mexican Chicken Stew

Save and share Chicken and vegetable soup Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.  
 

Lime chicken soup recipe

Photo: Lime chicken soup recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lime chicken soup recipe. Enjoy our collection of quick & easy recipes and learn how to make Lime chicken soup.

Chicken soup is the ideal winter warmer.

Preparation Time 10 minutes
Cooking Time 20 minutes 

Ingredients (serves 4)

4 cups (1 litre) water or chicken stock
2 (about 500g) chicken breast fillets
1 corn cob, husks and silks removed
2 tsp olive oil
1 green capsicum, seeded, finely chopped
2 ripe tomatoes, finely chopped
1 tsp ground cumin
1 tsp dried oregano
1 lime, thinly sliced
2 tbs lime juice, extra
1 cup coriander leaves
4 green onions, thinly sliced
100g feta, crumbled 

Method

Place water and chicken in a saucepan over high heat. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until chicken is tender. Remove from heat. Drain chicken, reserving cooking liquid. Coarsely shred the chicken and set aside.

Use a sharp knife to cut kernels from the corn cob. Heat oil in a saucepan over medium heat. Add corn and capsicum and cook, stirring, for 2 minutes or until capsicum is tender. Add tomato, cumin and oregano. Cook, stirring, for 2 minutes or until tomato softens. Add chicken, stock, lime slices and juice; bring to a simmer. Taste and season with salt and pepper.

Ladle the soup among serving bowls. Sprinkle with coriander, green onions and feta. Serve immediately.

Source
Notebook: - April 2009, Page 149
Recipe by Sarah Hobbs

More Chicken Recipes:  

Chicken and corn soup 
Italian Chicken and Vegetable Soup 
Buffalo Chicken Livers with a Blue Cheese Dipping Sauce
Mexican Chicken
Mexican Chicken Stew
Tangerine-Maple Glazed Chicken Thighs and Drumsticks

Save and share Lime chicken soup recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.  

Chicken and corn soup recipe

Photo: Chicken and corn soup recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and corn soup recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and corn soup.

Add this hearty chicken and corn soup recipe to your repertoire for a quick, delicious and healthy meal.

Ingredients

20g butter
2 garlic cloves, finely chopped
5 chicken thigh fillets, trimmed and sliced
1 litre chicken stock
2 x 420g cans creamed corn
2 x 125g cans corn kernels, drained
1 tablespoon brown sugar
1/4 cup sour cream
salt and cracked black pepper
1/3 cup chopped coriander leaves 

Method

Melt the butter in a large saucepan over medium heat. Add the garlic and cook for 1 minute, then add the chicken and cook for 3-4 minutes. Stir in the stock, creamed corn, corn kernels and sugar. Bring to the boil then simmer for 15 minutes or until the chicken is very tender and you’re happy with the consistency. Remove from the heat and stir through the sour cream, salt and pepper. Top with the coriander and serve.

Notes 

For more varied texture, process one of the tins of whole corn kernels.
Source
Taste.com.au - May 2009, Page 14
Recipe by Reader recipe
 
More Chicken Recipes:  

Italian Chicken and Vegetable Soup 
Buffalo Chicken Livers with a Blue Cheese Dipping Sauce
Mexican Chicken
Mexican Chicken Stew
Tangerine-Maple Glazed Chicken Thighs and Drumsticks
Lemon, Rosemary and Balsamic Grilled Chicken Thighs  

Save and share Chicken and corn soup recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network. 

Spice-rubbed roast chicken recipe

Photo: Spice-rubbed roast chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spice-rubbed roast chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Spice-rubbed roast chicken.

Perfect for the picnic esky, this succulent roast chicken is as tasty cold as it is hot.

Preparation Time 20 minutes
Cooking Time 85 minutes

Ingredients (serves 6)
2kg whole chicken
1 1/2 tbs olive oil
4 garlic cloves, crushed
1 tbs ground cumin
2 tsp smoked paprika
1 tsp ground cinnamon
1 tsp turmeric
1/2 tsp dried chilli flakes
Fresh continental parsley leaves, to serve

Method
Rinse chicken inside and out. Pat dry with paper towel. Place the chicken, breast-side down, on a clean work surface. Use poultry shears or sharp kitchen scissors to cut down either side of backbone and discard. Open the chicken to lie flat. Turn breast-side up and push down to flatten. Tuck wings under. Place in a glass or ceramic baking dish.

Combine the oil, garlic, cumin, paprika, cinnamon, turmeric and chilli flakes in a bowl. Season with salt and pepper. Rub the oil mixture over the chicken. Cover and place in the fridge for 1 hour or overnight to marinate.

Preheat oven to 200°C. Place chicken in a roasting dish. Roast, turning once, for 1 1/4 hours or until juices run clear when the thickest part of the chicken is pierced with a skewer. Set aside for 10 minutes to rest.
Cut the chicken into pieces. Drizzle over the pan juices. Sprinkle with parsley.

Source
Good Taste - October 2011, Page 79
Recipe by Cynthia Black


More Chicken Recipes:

Roasted Chicken with Onions, Potatoes, and Gravy 
Chicken adobo
Lemon honey sesame chicken wings  
Honey soy chicken wings  
Barbecue chicken wings  
Five-spice chicken wings    

Save and share Spice-rubbed roast chicken Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network. 

Baked chicken and potatoes recipe

Photo: Baked chicken and potatoes recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Baked chicken and potatoes recipe. Enjoy our collection of quick & easy recipes and learn how to make Baked chicken and potatoes. 

This complete chicken and vegetable meal is low-carb and healthy for the whole family.

Ingredients (serves 4)

500g desiree potatoes, cut into 3cm pieces
olive oil cooking spray
4 single chicken breast fillets
30g baby spinach leaves
70g fresh shiitake mushrooms, thinly sliced (see note)
4 slices Jarlsberg light Swiss cheese
steamed green beans and lemon wedges, to serve

Method

Preheat oven to 200°C. Line a large roasting pan with baking paper. Place potatoes into roasting pan in a single layer. Spray with oil. Season with salt and pepper. Toss to coat. Roast for 30 minutes.

Meanwhile, cut a slit through the middle of each chicken breast, making sure not to cut all the way through. Fill each chicken breast with spinach, mushrooms and cheese. Use a toothpick to secure closed.

Add chicken to roasting pan with potatoes. Roast for a further 15 minutes, or until chicken is cooked through.

Serve chicken and potatoes with beans and lemon wedges.

Notes

Shiitake mushrooms can be found in the fresh produce section of your supermarket. You can replace them with button mushrooms.

Source
Super Food Ideas - April 2004, Page 30
Recipe by Alison Roberts  

More Chicken Recipes:    

Chicken wings with blue cheese sauce 
Crispy salt and pepper chicken wings  
French-style roast chicken with vegetable sauce  
Traditional French roast chicken  
French roast chicken with whole garlic  
Paprika chicken  

Save and share Baked chicken and potatoes recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.  

Indonesian fried chicken recipe

Photo: Indonesian fried chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indonesian fried chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Indonesian fried chicken.  

You're sure to rule the roost with this exotic chicken dish, known in Indonesia as ayam goreng.

Preparation Time 35 minutes
Cooking Time 65 minutes

Ingredients (serves 6)

1 tbs coriander seeds
1/2 tsp cumin seeds
2 eschalots, roughly chopped
4 cloves garlic, roughly chopped
2 long red chillies, roughly chopped
4cm piece each ginger and galangal, (see note) finely grated
3cm piece fresh turmeric, (see note) finely grated, or 1 tsp ground turmeric
1 stalk lemongrass, white part only, finely chopped
60ml (1/4 cup) kecap manis
60ml (1/4 cup) vegetable oil, plus extra, to deep-fry
6 chicken marylands
150g (1 cup) cornflour
Cucumber pickle
2 tsp caster sugar
1 tbs white vinegar
2 Lebanese cucumbers, halved lengthwise, seeded, cut into strips
1 long red chilli, seeded, finely chopped
Yellow rice
400ml can coconut milk
1 tsp ground turmeric
4 kaffir lime leaves (see note)
400g (2 cups) jasmine rice

Method 

To marinate chicken, stir seeds in a pan over medium heat for 1 minute or until fragrant. Cool. Using a mortar and pestle, grind to a powder. Process with eschalots, garlic, chillies, ginger, galangal, turmeric, lemongrass, kecap manis and 60ml (1/4 cup) oil in a food processor to a paste. Transfer to a bowl, add chicken and toss to coat. Cover and refrigerate for 1 hour.

Meanwhile, to make pickle, stir sugar, vinegar, 2 tbs water and 1/2 tsp salt in a bowl until sugar dissolves. Add cucumbers and chilli, then stir to coat. Refrigerate until needed.

Preheat oven to 180C. Place marinated chicken, skin-side down, in a roasting pan. Roast for 15 minutes, turn over, then roast for a further 15 minutes or until cooked through. Transfer chicken to a wire rack to cool, leaving oven on.

To make yellow rice, place coconut milk, turmeric, lime leaves, 500ml (2 cups) water and 1 tsp salt in a deep, ovenproof frying pan and bring to the boil over medium heat. Rinse rice in a sieve under running water until water runs clear. Stir into coconut milk mixture and return to the boil. Cover with a lid, transfer to oven and bake for 20 minutes or until liquid is absorbed. Set aside, leaving oven on.

Fill a wok or large saucepan one-third full with extra oil and heat over medium heat to 180C (or until a cube of bread turn golden in 10 seconds). Dust half the chicken in cornflour and shake off excess. Lower into oil and fry, turning halfway, for 8 minutes or until skin is dark golden. Remove with tongs, drain on an oven tray lined with paper towel, then transfer tray to oven to keep warm. Repeat with remaining chicken. Season with salt.

Serve chicken with rice and pickle. 

Notes 

Allow an extra hour to marinate chicken, or up to 1 day.

Tip: Galangal, fresh turmeric and kaffir lime leaves are available from selected supermarkets, greengrocers and Asian food shops.
Source
MasterChef - July 2011, Page 54
Recipe by Sophia Young 

More Chicken Recipes:     

Fried chicken with coleslaw 
Lemon-Ginger Fried Chicken 
Roasted Chicken with Onions, Potatoes, and Gravy 
Chicken adobo
Lemon honey sesame chicken wings  
Honey soy chicken wings   

Save and share Indonesian fried chicken Recipe   

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Fried chicken with coleslaw recipe

Photo: Fried chicken with coleslaw recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Fried chicken with coleslaw recipe. Enjoy our collection of quick & easy recipes and learn how to make Fried chicken with coleslaw. 

Next time you're craving takeaway chicken, look no further than your own kitchen.

Ingredients (serves 4)

600ml buttermilk
1 tsp mustard powder
2 tsp sweet paprika
2 garlic cloves, finely chopped
8 chicken drumsticks
1/4 cup (60ml) whole-egg mayonnaise
1 tbs white wine vinegar
2 cups (160g) finely shredded green cabbage
1 cup (80g) finely shredded red cabbage
1 carrot, grated
3 spring onions, thinly sliced
2 cups (300g) plain flour, seasoned
Sunflower oil, to deep-fry

Method

Combine the buttermilk, mustard, paprika, garlic and 1 teaspoon each sea salt and pepper. Add chicken and turn to coat in the buttermilk mixture. Cover and marinate in the fridge for at least 1 hour, or overnight. Preheat the oven to 180°C.

To make coleslaw, whisk mayonnaise, vinegar and 2 tbs warm water in a bowl until combined. Season, then toss with the cabbage, carrot and spring onion. Chill. Place flour on a plate. Remove chicken from the buttermilk mixture, shaking off excess. Roll in flour, then shake off excess.

Heat oil in a deep-fryer or large pan to 190°C (a cube of bread should turn golden in 30 seconds). In 2 batches, fry chicken for 4-5 minutes, turning with tongs to ensure even cooking, until crisp and golden.

Place on a tray and bake in the oven for 15 minutes until cooked through. Sprinkle chicken with salt and serve with coleslaw.
Source
delicious. - September 2010, Page 96
Recipe by Valli Little 

More Chicken Recipes:  

Lemon-Ginger Fried Chicken 
Roasted Chicken with Onions, Potatoes, and Gravy 
Chicken adobo
Lemon honey sesame chicken wings  
Honey soy chicken wings  
Barbecue chicken wings   

Save and share Fried chicken with coleslaw Recipe  

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lemon-Ginger Fried Chicken Recipe

Photo: Lemon-Ginger Fried Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lemon-Ginger Fried Chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Lemon-Ginger Fried Chicken.

Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original.

Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.

Yield: 4 servings (serving size: 1 breast half, or 1 thigh plus 1 drumstick)

Ingredients

1 teaspoon grated lemon rind
1 cup fresh lemon juice (about 4 lemons)
2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons minced garlic
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
4 1/2 ounces all-purpose flour (about 1 cup)
2 teaspoons ground ginger
1 teaspoon paprika
1/2 teaspoon ground red pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup peanut oil
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons brown sugar
1 lemon, thinly sliced

Preparation

1. Place rind, juice, and next 5 ingredients (through drumsticks) in a large zip-top plastic bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning bag occasionally.

2. Sift together flour and next 3 ingredients (through red pepper). Place flour mixture in a large zip-top plastic bag. Remove chicken from marinade bag, reserving marinade. Sprinkle salt and black pepper evenly over chicken. Add chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Reserve remaining flour mixture. Place chicken on a wire rack; place rack in a jelly-roll pan. Cover and refrigerate 1 1/2 hours. Let stand at room temperature 30 minutes.
3. Preheat oven to 350°.

4. Return chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Discard remaining flour mixture.

5. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until golden, turning once. Arrange chicken in single layer in a shallow roasting pan. Combine broth and reserved marinade in a small bowl; carefully pour broth mixture into pan. Sprinkle chicken evenly with sugar, and top with lemon slices. Bake at 350° for 45 minutes or until golden and a thermometer registers 165°.

Kathy Kitchens Downie, RD, Cooking Light
AUGUST 2009   

More Chicken Recipes:

Roasted Chicken with Onions, Potatoes, and Gravy 
Chicken adobo
Lemon honey sesame chicken wings  
Honey soy chicken wings  
Barbecue chicken wings  
Five-spice chicken wings 

Save and share Lemon-Ginger Fried Chicken Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network. 

Roasted Chicken with Onions, Potatoes, and Gravy Recipe

Photo: Roasted Chicken with Onions, Potatoes, and Gravy Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Roasted Chicken with Onions, Potatoes, and Gravy recipe. Enjoy our collection of quick & easy recipes and learn how to make Roasted Chicken with Onions, Potatoes, and Gravy.

Roast a whole chicken with onions and potatoes, and serve with an easy gravy made from the pan drippings for a simple Sunday night dinner.  Add a green vegetable, like green beans or asparagus, to round out the meal.

Yield: 6 servings (serving size: about 4 ounces chicken, 1 1/3 cups onion mixture, and 1/3 cup gravy)

Ingredients

1 (4-pound) roasting chicken
1 1/4 teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 oregano sprigs
1 lemon, quartered
1 celery stalk, cut into 2-inch pieces
Cooking spray
2 tablespoons butter, melted
2 pounds medium yellow onions, peeled and each cut into 8 wedges
2 pounds small red potatoes, cut into (1-inch) wedges
1/4 cup all-purpose flour (about 1 ounce)
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
Lemon wedges (optional)
Fresh oregano sprigs (optional)

Preparation

Preheat oven to 425°.

Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/2 teaspoon black pepper; rub under loosened skin and over breast and drumsticks. Place oregano sprigs, quartered lemon, and celery pieces into body cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string. Place chicken, breast side up, on the rack of a broiler pan coated with cooking spray.

Combine 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, melted butter, onions, and potatoes in a large bowl, and toss well to coat. Arrange onion mixture around chicken on rack. Place rack in pan. Bake at 425° for 20 minutes. Reduce oven temperature to 325° (do not remove pan from oven); bake an additional 1 hour and 10 minutes or until onions and potatoes are tender and a thermometer inserted into meaty part of chicken thigh registers 165°. Set chicken, onions, and potatoes aside; cover and keep warm.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Combine remaining 1/4 teaspoon salt, flour, and 1/2 cup chicken broth in a small bowl, stirring with a whisk. Add flour mixture and remaining chicken broth to saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 minutes or until gravy thickens, stirring frequently with a whisk. Carve chicken; serve with gravy and onion mixture. Garnish with lemon wedges and oregano sprigs, if desired.

Note:

This recipe first ran in the May 2005 issue in a Cooking Class column that profiled Chuck Williams, founder of Williams-Sonoma, and it's our hands-down best roast chicken. --Recipe by Chuck Williams (May 2005)

Chuck Williams, Cooking Light
SEPTEMBER 2007

More Chicken Recipes:

Chicken adobo
Lemon honey sesame chicken wings 
Honey soy chicken wings  
Barbecue chicken wings  
Five-spice chicken wings 
Sticky chicken wings 

Save and share Roasted Chicken with Onions, Potatoes, and Gravy Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.