Monday, January 11, 2010

Roasted Chicken with Gravy

I've said it before and I'll say it again...I LOVE meals you can get ready the night before and then just throw in the oven the next afternoon/evening! I came across this particular blog "Cooking with Carrie" from Donna's blog, I believe, and was drooling over her recipes! I've made my feelings about whole chickens very clear in previous posts, but lately, they're one of the least expensive types of poultry/meat to buy, so I love finding new recipes. Just to forewarn you...this chicken does cook on a slow oven for about 4 hours, so it's something you'd need to make on a day in which you don't really have much going on--especially if you're wanting it done around a more "normal" dinnertime. Both the white and dark meat were equally moist and flavorful! I did not end up making the gravy, as neither my husband or I are big "gravy fans", but Carrie's recipe sounded good, so I included it. If it's even remotely close to being as good as the chicken, I'm sure you'll love the gravy, as well!

1 (4 pound) whole chicken
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 onion, cut into 4 pieces
5 cloves garlic

Gravy Ingredients:
Chicken drippings
2 tablespoons flour
1 can chicken broth (or 1 cup water and a chicken bouillon cube)


In a small bowl, mix together salt, paprika, onion powder, thyme, pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub chicken inside and out with spice mixture--make sure you use all of it! Stuff the pieces of onion and garlic cloves into the cavity of the chicken. Place the chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

When ready to bake, preheat oven to 250 degrees. Place chicken in a roasting pan (or 9 x 13 dish). Bake uncovered for 4 hours, to a minimum internal temperature of 180 degrees...approximately 4 hours. Let the chicken stand for 10 minutes before carving; discard onion and garlic.

To Make the Gravy...

Carefully remove chicken out of the pan when it's done cooking. Pour all the drippings into a glass measuring cup, leaving any browned bits on the bottom of the roasting pan. Let the drippings stand for a minute or two until the fat rises to the top of the measuring cup. Set the roasting pan over medium-low heat (you may need to use two burners at once.) Spoon out 4 tablespoons fat from the top of the measuring cup and put it back in the roasting pan. Sprinkle the flour over the fat and whisk. Whisk flour and fat for 1 to 2 minutes until the flour turns a nice golden-brown color. Pour the measuring cup drippings and can of chicken broth into the roasting pan, whisking and scraping off the encrusted bits on the bottom of the pan. Simmer mixture for 2 to 3 minutes while whisking the entire time. Adjust the thickness of the gravy, as desired--if it is too thin, simmer, whisking often until the gravy is as thick as you want it and if it is too thick, whisk in a little more chicken broth. Taste the gravy and season it with salt and pepper if needed.

Source: Cooking with Carrie


  1. You bet me to this recipe. I saw it on Carrie's blog and loved it so much I ended up leaving 2 comments on 2 separate days. I went to the store to buy the whole chicken, and can you believe it, they were OUT!! I still haven't had my roasted chicken yet. I have been absolutely starving for it since I saw it there, and now you reminded me here how much I WANT this chicken! And gravy, oh, yeah, back the truck up. We need gravy!!

  2. I saw this on Carrie's blog too and thought it looked wonderful. I love slow roasted chicken and I love meals you can make ahead. It takes the stress out of dinner time.

  3. Definitely another winner on my list! Chicken is Lindsay's favorite! I'll just have to sneak the ingredients in while she's not looking... ;)

  4. I LOVE roasted chicken. It ranks up there among my top comfort foods. I never thought to roast one slowly like that. I usually do that opposite. I blast it at 450 for 15 minutes and go 400 for another 45 or so. Now I'd love to see what a slow-cooked chicken tastes like.

    I'd definitely do the gravy though. My husband and I love our gravy.

  5. Oh I am so glad you re-pointed this out to me. I need to make this. It looks so perfect. Yes, with the gravy for me:)

  6. I love this recipe! It looks and sounds wonderful. Thanks for posting it. I'll have to check out Carrie's blog.

  7. I am so glad you liked the chicken, it is SO good! Your picture is so mouth-watering! Wow!