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roasted herb chicken and gravy

(5 ratings)
Adashofloverecipepage avatar
Recipe by
Nor Mac
@Adashofloverecipepage
Northern, MA

This is the way I make my roasted chicken. I love it this way. It is savory , and succulent. It is seasoned with herbs,a hint of Lemon, Garlic, onion, white wine, and celery. it' is reminiscent of chicken soup flavor. The drippings make a great base for delicious chicken soup and gravy! Enjoy

(5 ratings)
yield 4 -6
prep time 20 Min
cook time 2 Hr
method Bake

Ingredients For roasted herb chicken and gravy

  • 1
    large oven roaster chicken
  • SEASONING FOR BREAST
  • 4 Tbsp
    butter divided
  • 1 Tbsp
    lemon juice
  • 1/4 c
    chopped parsley
  • 1 dash
    salt and pepper
  • INSIDE OF CHICKEN CAVITY
  • 1 Tbsp
    lemon juice
  • 1/4 tsp
    rosemary
  • 1/4 tsp
    thyme
  • 1 pinch
    salt and pepper
  • 1
    medium onion quartered
  • 2 stalk
    celery cut coarsely
  • 1
    large clove garlic coarsely chopped
  • SKIN SEASONING
  • generous amount lawrys seasoning salt
  • 1 Tbsp
    butter
  • 1 pinch
    black pepper
  • INSIDE PAN
  • 1/2 c
    white wine
  • 1/2 c
    water
  • 2 stalk
    celery
  • 1-2 c
    carrots
  • 1
    small onion quartered
  • GRAVY
  • 3/4 c
    pan drippings
  • 1 c
    water
  • 3 1/2 Tbsp
    flour
  • 1 tsp
    chicken boullion powder
  • 1/2 tsp
    liquid browning seasoning
  • salt and pepper to taste
  • 1/4 tsp
    poultry seasoning such as bell's

How To Make roasted herb chicken and gravy

  • 1
    Heat oven to 400 degree's . Rinse chicken with cold water inside and out. Pat dry with paper towels.
  • 2
    Mix salt, pepper, Rosemary, and Thyme together. Rub inside cavity with Lemon juice. Rub herb mixture in to cavity.
  • 3
    Fill cavity with the Garlic, celery, and onion. Tie legs together.
  • 4
    Mix softened butter with parsley, salt, pepper,and lemon juice. Stickf your fingers under skin of breast to separate it from meat. Rub mixture of Parsley and butter under skin onto the meat. Lay skin back down.
  • 5
    Butter outside skin. Season well with Seasoning salt and pepper. Mix wine with water. Pour aroun dhicken. Add celery , carrots., and onion. Place on middle rack of oven covered tightly. Baste with juices every 30-45 minutes. Remove cover last 15 minutes of cooking. This will brown the skin.
  • Chicken with herbs under breast skin
    6
    When chicken reaches internal temp. Of 165 degree's. Remove from oven. Remove 3/4 cup of pan drippings. Place in sauce pan. Whisk flour and cold water together until no lumps appear. Stir into chicken drippings. Add the Boullion, brownining seasoning, and salt and pepper. Stir over medium high heat until thickened. Remove from heat.
  • 7
    Remove vegetables from cavity. Place chicken on platter, and carve. Serve with gravy and choice of vegetables.
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