Roast Chicken With Garlic Gravy

chefs-mate chefs-mate 0 Comments
Servings: 4 servings Difficulty: Advanced
Jump To Recipe Print Recipe
Classic Southern Roast Chicken with Rich Garlic Gravy
Roast Chicken With Garlic Gravy *Jb recipe image
Roast Chicken With Garlic Gravy *Jb recipe image
Print Recipe

Roast Chicken With Garlic Gravy

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 450

Description

This comforting roast chicken dish delivers tender, juicy meat paired with a robust garlic gravy that captures the essence of home-style Southern cooking. The chicken is seasoned simply with dried thyme, salt, and pepper under the skin, allowing the natural flavors to shine while the garlic infuses the cavity. The resulting gravy, made from pan drippings, white wine, and chicken broth, offers a savory depth that complements the roasted bird perfectly. Ideal for weeknight dinners or family gatherings, this recipe provides a satisfying, protein-packed meal that feels special without requiring hard-to-find ingredients. The method of roasting ensures even cooking, while the careful reduction of the pan juices creates a luxurious sauce that ties the entire dish together.

Ingredients

Directions

  1. Preheat oven to 325°F (163°C).
  2. Remove and discard giblets and neck from the chicken.
  3. Rinse chicken under cold water; pat dry with paper towels.
  4. Trim excess fat from the chicken.
  5. Starting at the neck cavity, loosen skin from the breast and drumsticks by inserting fingers and gently pushing between the skin and meat.
  6. Rub the mixture of dried thyme, salt, and pepper under the loosened skin on the breast and drumsticks.
  7. Place 2 garlic cloves inside the body cavity of the chicken.
  8. Lift wing tips up and over the back, tucking them under the chicken to secure.
  9. Combine 8 garlic cloves, white wine, and half of the chicken broth in a shallow foil-lined roasting pan.
  10. Place a rack coated with cooking spray in the roasting pan and set the chicken on the rack.
  11. Bake at 325°F (163°C) for 1 hour and 45 minutes, or until a meat thermometer registers 180°F in the thickest part of the thigh.
  12. Discard the skin from the chicken if desired, or serve as is.
  13. Place chicken on a platter, reserving all pan drippings in the roasting pan.
  14. Keep the chicken warm while preparing the gravy.
  15. Place flour in a small saucepan.
  16. Gradually add the remaining half of the chicken broth to the flour, stirring with a whisk until smooth and blended.
  17. Set the flour-broth mixture aside.
  18. Place a zip-top plastic bag inside a 2-cup measure.
  19. Pour the pan drippings into the bag; let stand for 10 minutes so the fat rises to the top.
  20. Seal the bag and carefully snip off a small corner at the bottom.
  21. Squeeze the bag to drain the liquid drippings into the saucepan with the flour mixture, stopping before the fat layer reaches the opening.
  22. Discard the solidified fat remaining in the bag.
  23. Bring the mixture in the saucepan to a boil, cooking for 1 minute or until thickened, stirring constantly with a whisk.
  24. Serve the hot garlic gravy alongside the roast chicken.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 8g40%
Cholesterol 180mg60%
Sodium 650mg28%
Total Carbohydrate 5g2%
Sugars 1g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: roast chicken, garlic gravy, southern cooking, whole chicken, thyme, white wine, chicken broth, dinner recipe, family meal, roasting, pan drippings, comfort food, easy dinner, garlic cloves, low salt, oven roasted, homestyle, savory, protein, classic recipe
Recipe Card powered by WP Delicious