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roasted herb chicken and gravy

(5 RATINGS)
68 Pinches 8 Photos
Adashofloverecipes avatar
Northern, MA
Updated on Jan 3, 2015

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

prep time 20 Min
cook time 2 Hr
method Bake
yield 4-6 serving(s)

Ingredients

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

How To Make roasted herb chicken and gravy

  • Step 1
    Heat oven to 400 degree's . Rinse chicken with cold water inside and out. Pat dry with paper towels.
  • Step 2
    Mix salt, pepper, Rosemary, and Thyme together. Rub inside cavity with Lemon juice. Rub herb mixture in to cavity.
  • Step 3
    Fill cavity with the Garlic, celery, and onion. Tie legs together.
  • Step 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.
  • Step 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
    Step 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.
  • Step 7
    Remove vegetables from cavity. Place chicken on platter, and carve. Serve with gravy and choice of vegetables.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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