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.
Roast Chicken With Garlic Gravy
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
-
Preheat oven to 325°F (163ðC).
-
Remove and discard giblets and neck from the chicken.
-
Rinse chicken under cold water; pat dry with paper towels.
-
Trim excess fat from the chicken.
-
Starting at the neck cavity, loosen skin from the breast and drumsticks by inserting fingers and gently pushing between the skin and meat.
-
Rub the mixture of dried thyme, salt, and pepper under the loosened skin on the breast and drumsticks.
-
Place 2 garlic cloves inside the body cavity of the chicken.
-
Lift wing tips up and over the back, tucking them under the chicken to secure.
-
Combine 8 garlic cloves, white wine, and half of the chicken broth in a shallow foil-lined roasting pan.
-
Place a rack coated with cooking spray in the roasting pan and set the chicken on the rack.
-
Bake at 325ðF (163ðC) for 1 hour and 45 minutes, or until a meat thermometer registers 180ðF in the thickest part of the thigh.
-
Discard the skin from the chicken if desired, or serve as is.
-
Place chicken on a platter, reserving all pan drippings in the roasting pan.
-
Keep the chicken warm while preparing the gravy.
-
Place flour in a small saucepan.
-
Gradually add the remaining half of the chicken broth to the flour, stirring with a whisk until smooth and blended.
-
Set the flour-broth mixture aside.
-
Place a zip-top plastic bag inside a 2-cup measure.
-
Pour the pan drippings into the bag; let stand for 10 minutes so the fat rises to the top.
-
Seal the bag and carefully snip off a small corner at the bottom.
-
Squeeze the bag to drain the liquid drippings into the saucepan with the flour mixture, stopping before the fat layer reaches the opening.
-
Discard the solidified fat remaining in the bag.
-
Bring the mixture in the saucepan to a boil, cooking for 1 minute or until thickened, stirring constantly with a whisk.
-
Serve the hot garlic gravy alongside the roast chicken.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 116.3kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 1.2g6%
- Cholesterol 33.4mg12%
- Sodium 391251.1mg16303%
- Total Carbohydrate 1.3g1%
- Dietary Fiber 0.3g2%
- Sugars 0.2g
- Protein 10.3g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you prefer a thicker gravy, you can increase the flour to 1.5 tablespoons.
For a richer flavor, you can substitute some of the chicken broth with additional white wine.
Ensure the chicken reaches an internal temperature of 165ðF in the breast and 180ðF in the thigh for safe consumption.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
The gravy can be reheated gently on the stove; add a splash of broth if it becomes too thick upon reheating.
