A whole roast chicken is the heart of a classic Sunday dinner. With a simple rub of butter and herbs, the skin turns golden and crisp while the meat stays juicy. The pan drippings make an easy gravy to spoon over mashed potatoes and green beans.
Ingredients
- 1 whole chicken (4 to 5 pounds), giblets removed
- 4 tablespoons butter, softened
- 2 teaspoons salt and 1 teaspoon black pepper
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1 lemon, halved, and 4 cloves garlic, smashed
- 1 onion, quartered, and 2 carrots, cut in chunks (for the pan)
- For the gravy: 3 tablespoons pan drippings, 3 tablespoons flour, 2 cups chicken broth, salt and pepper
Directions
- Heat the oven to 425°F (220°C). Pat the chicken completely dry with paper towels.
- Mix the butter, salt, pepper and thyme. Rub it under the skin and all over the outside. Place the lemon and garlic in the cavity.
- Scatter the onion and carrots in a roasting pan and set the chicken on top, breast side up.
- Roast for 20 minutes, then lower the heat to 375°F (190°C) and roast for 50 to 60 minutes more, until a thermometer in the thickest part of the thigh reads 165°F (74°C).
- Transfer the chicken to a platter, cover loosely with foil and rest for 15 to 20 minutes.
- For the gravy, pour the drippings into a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the broth and simmer for 5 minutes until thickened. Season to taste.
- Carve the chicken and serve with the gravy.
Cooking Tips
- Use a thermometer: It is the most reliable way to know the chicken is cooked safely.
- Do not skip the rest: Resting keeps the juices in the meat.
- Leftovers: Refrigerate within two hours; use leftover meat in sandwiches or soup.
Recipes are shared for general informational purposes only. Please follow safe food-handling practices and check labels for allergens (this recipe contains milk and wheat). See our Disclaimer.
Simmerbrook Recipes · 4822 21st Ave, Kenosha, WI · Privacy Policy · Terms
