Golden brown roasted whole chicken on a roasting pan with gravy in a bowl

Perfectly Roasted Whole Chicken with Homemade Gravy

Name: Perfectly Roasted Whole Chicken with Homemade Gravy
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Cuisine: American
Ingredients: 1 piece Whole chicken (fresh or thawed, about 1.8 kg / 4 lbs); 2 tbsp Salt (preferably kosher salt); 1 tsp Freshly ground black pepper; 2 tbsp Olive oil or melted butter; 3-4 sprigs Fresh rosemary or thyme sprigs (optional); 4 cloves Garlic cloves, peeled and crushed; 1 piece Onion, quartered; 2 pieces Carrot, cut into chunks; 2 pieces Celery stalks, cut into chunks; 500 ml Chicken broth or water (for gravy); 2 tbsp All-purpose flour (for gravy); 2 tbsp Butter (for gravy)

Home Page / Delicious Roast Recipes / How to Roast Chicken

easy

1 hour 30 min

Nutritional value per serving

Calories450kcal

Carbs5gram

Fat25gram

Protein40gram

Ingredients

Quantity

Whole chicken (fresh or thawed, about 1.8 kg / 4 lbs)1 piece
Salt (preferably kosher salt)2 tbsp
Freshly ground black pepper1 tsp
Olive oil or melted butter2 tbsp
Fresh rosemary or thyme sprigs (optional)3-4 sprigs
Garlic cloves, peeled and crushed4 cloves
Onion, quartered1 piece
Carrot, cut into chunks2 pieces
Celery stalks, cut into chunks2 pieces
Chicken broth or water (for gravy)500 ml
All-purpose flour (for gravy)2 tbsp
Butter (for gravy)2 tbsp

This recipe guides you through roasting a whole chicken to perfection with a crispy skin and juicy meat, accompanied by a delicious homemade gravy made from the pan drippings. The instructions are easy to follow, ideal for any home cook seeking to elevate their dinner with a classic, comforting meal. Ingredients are budget-friendly, commonly found, and the total cost is approximately $15 USD (€14, £12, ₹1200) for 4 servings. The dish contains about 450 calories per serving. This recipe suits omnivores and can be made gluten-free if gravy is thickened with cornstarch. Difficulty level is easy. Total cooking and preparation time is about 1 hour and 30 minutes.

Preparation instructions

Preheat Oven and Prepare the Chicken

1Preheat your oven to 220°C (425°F). Remove the chicken from the fridge 30 minutes before roasting to bring it closer to room temperature, which helps it cook evenly. Pat the chicken dry with paper towels to ensure crispy skin.

Season the Chicken

2Rub the olive oil or melted butter over the entire chicken. Season generously with salt and pepper inside and out. Place the fresh rosemary or thyme sprigs and crushed garlic cloves inside the chicken cavity to add aroma.

Prepare the Roasting Pan

3Place the onion, carrot, and celery chunks in a roasting pan. These vegetables will act as a rack for the chicken and add flavor to the gravy.

Roast the Chicken

4Place the chicken breast side up on top of the vegetables in the roasting pan. Roast in the oven at 220°C (425°F) for 15 minutes to crisp up the skin.

Reduce Heat and Continue Roasting

5Lower the oven temperature to 180°C (350°F). Continue roasting for about 1 hour and 15 minutes, or until the internal temperature of the thickest part of the chicken thigh (avoiding bone) reaches 75°C (165°F). Use a meat thermometer for accuracy to ensure the chicken is safe to eat and juicy.

Rest the Chicken

6Remove the chicken from the oven and tent loosely with foil. Let it rest for 15 minutes. Resting allows juices to redistribute, making the meat moist and tender.

Make the Gravy

7While the chicken rests, pour the roasting pan drippings through a sieve into a saucepan, discarding solids. Melt butter in the pan, whisk in the flour to make a roux, cooking for 1-2 minutes. Gradually whisk in the drippings and chicken broth, simmer until thickened to your liking. Season with salt and pepper to taste.

Serve and Enjoy

8Carve the rested chicken and serve with the homemade gravy poured over or on the side. Pair with your favorite sides for a comforting meal.

Cooking Tips

1Use a meat thermometer to avoid under or overcooking your chicken — the safe internal temperature is 75°C (165°F).

2Avoid rinsing raw chicken as it can spread bacteria. Instead, pat dry with paper towels.

3Let the chicken rest after cooking for juicy, tender meat.

4You can substitute thyme for rosemary if preferred.

5If you don’t have flour for the gravy, cornstarch works as a gluten-free alternative (use half the amount).

Equipment

Roasting pan
Meat thermometer
Basting brush or spoon
Roasting rack or vegetables as a rack
Saucepan
Whisk
Knife and cutting board
Aluminium foil

Shopping List

[ ] Whole chicken (~$10): Choose a plump, pale pink chicken with no bruises or strong smell.
[ ] Fresh rosemary or thyme (~$2): Fresh herbs add more flavor than dried.
[ ] Garlic (~$0.50): Choose firm, plump cloves with tight skins.
[ ] Onion (~$0.50): Select firm onions with dry skins.
[ ] Carrots (~$0.50 for 2): Fresh, firm, and brightly colored carrots are best.
[ ] Celery (~$0.50 for 2 stalks): Crisp and green stalks indicate freshness.
[ ] Chicken broth (or bouillon cubes) (~$2): Use low sodium if possible.
[ ] Olive oil or butter (~$1 for portion): Use extra virgin olive oil for better flavor.
[ ] Flour (~$0.30 for portion): All-purpose flour works fine for gravy.
[ ] Salt and black pepper (~$0.20 for portions): Kosher salt is preferable.

Estimated total cost: $15

FAQ

What is the safe internal temperature to cook a whole chicken?

The safe internal temperature for cooked chicken is 75°C (165°F). Insert a meat thermometer into the thickest part of the thigh without touching the bone to check.