Roasted Chicken Vegetables Gravy (Printer-friendly)

Tender roasted chicken paired with root vegetables and savory homemade gravy, ideal for a hearty dinner.

# What You'll Need:

→ Poultry

01 - 1 whole chicken, approximately 4 lbs
02 - 2 tablespoons olive oil
03 - 1 lemon, halved
04 - 4 garlic cloves, smashed
05 - 1 small bunch fresh thyme

→ Vegetables

06 - 4 large carrots, peeled and cut into large chunks
07 - 4 medium potatoes, cut into chunks
08 - 2 large onions, quartered
09 - 2 celery stalks, cut into large pieces

→ Seasonings

10 - 2 teaspoons salt
11 - 1 teaspoon black pepper
12 - 1 teaspoon paprika
13 - 1 teaspoon dried rosemary
14 - 1 teaspoon dried thyme

→ Gravy

15 - 2 tablespoons pan drippings from roasted chicken
16 - 2 tablespoons cornstarch or all-purpose flour
17 - 2 cups chicken stock
18 - Salt and pepper to taste

# How to Prepare:

01 - Set oven temperature to 425°F.
02 - Pat chicken dry with paper towels. Rub both inside and outside with olive oil, salt, black pepper, paprika, dried rosemary, and dried thyme. Stuff the cavity with lemon halves, smashed garlic cloves, and fresh thyme.
03 - Place carrots, potatoes, onions, and celery in a large roasting pan. Drizzle with a small amount of olive oil and season with salt and black pepper. Position chicken on top of vegetables, breast side up.
04 - Roast for 1 hour 15 to 20 minutes until juices run clear and internal temperature at the thickest part of the thigh reaches 165°F. Baste chicken halfway through cooking with pan juices.
05 - Transfer chicken and vegetables to a serving platter. Cover loosely with foil and let rest for 10 minutes.
06 - Skim off excess fat from roasting pan, retaining 2 tablespoons of drippings. Place drippings in a saucepan over medium heat. Stir in cornstarch or flour and cook for 1 minute. Gradually whisk in chicken stock while scraping browned bits. Simmer until thickened, about 3 to 5 minutes. Season with salt and pepper to taste.
07 - Carve the chicken and serve alongside roasted vegetables and gravy.

# Expert Advice:

01 -
  • One pan holds everything, so cleanup becomes almost enjoyable instead of the worst part of cooking.
  • The chicken stays impossibly juicy while the vegetables absorb all those savory pan drippings and become addictively tender.
  • Homemade gravy tastes nothing like the canned version and honestly takes just five minutes once you know the trick.
02 -
  • Pat the chicken completely dry before seasoning, or the moisture will steam the skin instead of letting it crisp up golden and beautiful.
  • Don't skip the resting period after roasting, no matter how hungry everyone is, because it's the difference between dry meat and juicy meat.
  • Save every drop of pan drippings for the gravy because that's where all the deep, savory flavor lives.
03 -
  • Use a meat thermometer because it removes all the guesswork and guarantees perfectly cooked chicken every single time you make this.
  • If your gravy breaks or becomes lumpy, strain it through a fine mesh sieve and it becomes smooth and elegant again.
  • Save the leftover carcass and bones to make stock the next day, which tastes infinitely better than anything store-bought.

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