Perfect Oven Roasted Chicken with Gravy Recipe

Sometimes the basics can be confounding. I get lots of questions from readers about roast chicken. How come my chicken is too dry? Why is the skin is so rubbery? How come my chicken is raw on inside while it's burnt on the outside.

 

Roast chicken with gravy should be an easy go-to recipe on every home cook's repetoire. It's easy to make, cost effective and feeds a crowd! Roast chicken goes with just about any side dish you decide to make and can be dressed up for a nice dinner or dressed down for simple weeknight dinners. Leftovers are great in wraps or chopped up for chicken salad the next day.

 

 

 

2 whole chickens (about 1 1/4 kg each)

1 1/2 tablespoons salt

2 teaspoons ground pepper

2 thyme sprigs

2 rosemary sprigs

2 bay leaves

4 tablespoons vegetable oil

1/4 cup carrots, chopped

1/2 cup onions, chopped

1/4 cup celery, chopped

2 tablespoons all-purpose flour

2 1/2 cups chicken stock

 

 

 Season the cavity of both chickens with salt and pepper. Place 1 sprig of thyme, rosemary and a bay leaf in each chicken.

 Rub the skin of both chickens with oil and tie legs of each chicken together with butcher's twine.

 Place chickens breast side up on a rack in a roasting pan.

 Roast at 400 F for 40 minutes, basting every 10 to 15 minutes. Scatter the carrots, onions and celery around the chicken and continue to roast for another 30 to 40 minutes until a thermometer inserted into the thigh reads 180 F.

 Remove the chickens from the pan and allow to rest. Place the roasting pan on the stovetop and cook over Medium-High heat until the vegetables are browned. Pour off the liquid until all but 2 tablespoons are left.

 Add the flour and cook for 4 to 5 minutes, stirring regularly. Whisk in the chicken stock until smooth.

 Simmer for 20 minutes and add salt and pepper to taste. Strain gravy through a sieve and discard vegetables.

 Cut chickens and serve with gravy. Enjoy!