Whole Roasted Chicken with Pan Gravy As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Total Time 2 hours Rating 5 out of 5 stars (5) Ingredients 4 servings 3 ½ pound whole chicken1 head of garlic1 large onion (cut into 1/8th)1 large lemon (quartered lengthwise)4 tablespoons extra virgin olive oil2 ½ teaspoon salt¾ teaspoon pepper6 sprigs fresh thyme1 sprig fresh rosemary½ cup white wine (*see notes for Whole30 friendly version)1 ½ cups low sodium chicken broth1 tablespoon arrowroot flour2 teaspoons fresh thyme leaves (loosely chopped)1 teaspoon fresh rosemary leaves (finely chopped)Kosher salt (to taste)Black pepper (to taste) Calories AmericanDinnerDinner PartiesGluten-FreeIntermediateHealthyRoastingSavoryPoultryMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 For the Whole Roasted Chicken: Step 2 Preheat the oven to 425 degrees fahrenheit and position the rack in the middle of the oven. Step 3 For the garlic, cut ¼ inch from the top of the head, exposing the individual cloves of garlic. Step 4 In the bottom of a cast iron skillet or oven safe skillet, scatter the onion, lemon and garlic. Drizzle with 2 tablespoons of olive oil and season with 1 ½ teaspoons of salt and pepper. Give it a gentle toss and push the contents to the side, making room for the chicken. Step 5 Remove the chicken giblets from the cavity of the chicken and pat the outside dry. Step 6 Stuff the cavity of the chicken with the thyme and rosemary. Place the chicken in the center of the skillet and drizzle with remaining 2 tablespoons of olive oil, remaining 1 teaspoon of kosher salt and ½ teaspoon black pepper. Step 7 Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Step 8 Be sure that the garlic is face down in the skillet. Transfer to the oven and roast, basting the chicken every 20 minutes. After 40 minutes, add the white wine to the bottom of the pan, baste the chicken and lower the oven temperature to 375 degrees F. Return the chicken to the oven and continue to cook until the chicken is cooked through, about 20 more minutes. The chicken should be golden brown and the juices run clear when you cut between the leg and thigh, (mine took exactly 1 hour total, but you chicken may need longer depending on how large your chicken is.) Step 9 Remove the chicken from the oven and let rest for 15 minutes while you prepare the gravy. Step 10 For the Pan Gravy: Step 11 Discard the lemon rinds from the pan. Squeeze the cloves of garlic out of the head into the sauce in the pan. Step 12 In a small bowl, whisk the chicken broth and arrowroot flour until well combined. Step 13 Heat the pan over medium heat. While whisking the contents in the skillet, slowly pour in the arrowroot and broth mixture, scraping up any browned bits from the bottom. Bring the gravy to a simmer. Step 14 Stir in the thyme and rosemary. Cook, stirring frequently, until the sauce has slightly thickened about 4 minutes. Step 15 Taste and adjust salt and pepper as needed. Step 16 Remove the gravy from heat and transfer to serving bowl or gravy boat. Carve the chicken and serve with the gravy. Enjoy!
