Simple Roast Chicken & PAN Gravy
- 20m Prep Time
- 1h 15mCook Time
- 1h Ready In
A simple roast chicken seasoned with olive oil, salt, and pepper, stuffed with onion, garlic, lemon, and thyme, then roasted until golden and juicy. Served with a rich pan gravy made from the drippings.
Ingredients
- 1 whole chicken
- 1/4 cup extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 1 small sweet onion quartered
- 1 head garlic top third cut off
- 1 medium lemon quartered
- 1 bunch fresh thyme
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- chicken stock
- 1/2 cup Big Herb Blend
- 2 tbsp Worcestershire sauce
- 1 tbsp Texas Pete or Crystal hot sauce
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 61.2 mg
- Iron: 1.46 mg
- Magnesium: 15 mg
- Phosphorus: 72.7 mg
- Potassium: 246 mg
- Zinc: 0.47 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 whole chicken
- 1/4 cup extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 1 bunch fresh thyme
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- chicken stock
- 1/2 cup Big Herb Blend
- 2 tbsp Worcestershire sauce
- 1 tbsp Texas Pete or Crystal hot sauce
Prepare
- Quarter 1 small sweet onion
- 1 head garlic, top third cut off
- Quarter 1 medium lemon
Let's Cook
-
Step 1.
Preheat the oven to 425°F. Rinse the chicken inside and out, discarding the giblets, and pat it dry thoroughly with paper towels.
-
Step 2.
Drizzle the olive oil evenly over the chicken, rubbing it into the skin. Season liberally with salt and pepper inside and out.
-
Step 3.
Place the chicken breast side down in a cast-iron skillet or Dutch oven. Stuff the cavity with the quartered onion, garlic head (top cut off), quartered lemon, and fresh thyme.
-
Step 4.
Roast the chicken until the juices run clear when you cut into the thigh and the thigh separates easily from the body, 65 to 75 minutes.
-
Step 5.
Transfer the roasted chicken to a plate and let it rest for 10 minutes while you make the gravy.
-
Step 6.
Pour off all but 3 tablespoons of the fat and liquid from the roasting pan, leaving the browned bits. Set the pan over medium-high heat and melt the butter.
-
Step 7.
Once the butter is bubbling, whisk in the flour and cook, whisking constantly, until the mixture is golden brown, 3 to 4 minutes.
-
Step 8.
Slowly whisk in the chicken stock, stirring constantly to avoid lumps. Bring the gravy to a simmer and cook until thick and bubbly, 6 to 7 minutes. If it becomes too thick, thin with an additional ½ cup stock.
-
Step 9.
Stir in the Big Herb Blend, Worcestershire sauce, hot sauce, and ½ teaspoon salt. Taste and adjust seasoning with additional salt and pepper as needed.
-
Step 10.
Slice the chicken and pour the gravy over it to serve.