Succulent Roasted Herb Chicken and Gravy

Nor M.

By
@Adashofloverecipes

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


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Comments:

Serves:

4-6

Prep:

20 Min

Cook:

2 Hr

Method:

Bake

Ingredients

1
large oven roaster chicken

SEASONING FOR BREAST

4 Tbsp
butter divided
1 Tbsp
lemon juice
1/4 c
chopped parsley
1 dash(es)
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(s)
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(s)
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

Directions Step-By-Step

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.
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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: For Kids