Juicy Roast Chicken with Crispy Skin and Homemade Gravy
Juicy Roast Chicken with Crispy Skin and Homemade Gravy
Ingredients
For the Roast Chicken
- 3 1/2 pounds whole chicken, about, giblets removed
- 1 tablespoon kosher salt, plus more, as needed
- 1/2 teaspoon black pepper, freshly ground, plus more, as needed
- 1 lemon, cut into quarters
- 1/2 yellow onion, cut into large chunks
- 1 celery stalk, cut into large pieces
- 1 head garlic, cut in half horizontally
- 3 fresh rosemary sprigs
- 4 tablespoons unsalted butter, softened
- 1 tablespoon roast chicken seasoning blend, or your favorite poultry seasoning
- 1 tablespoon olive oil
- 1 cup chicken broth
For the Gravy
- 2 tablespoons all-purpose flour
- 1/2 cup chicken broth, additional, if needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Thoroughly pat the whole chicken dry with paper towels, inside and out. This is crucial for crispy skin.
⏱️ 5 min•🌡️ 375
- 2
Season the cavity of the chicken generously with 1 tablespoon of kosher salt and 1/2 teaspoon of black pepper. Stuff the cavity with the quartered lemon, onion chunks, celery pieces, halved head of garlic, and fresh rosemary sprigs.
⏱️ 5 min
- 3
In a small bowl, combine the softened butter with the roast chicken seasoning blend. Mix until well combined.
⏱️ 3 min
- 4
Carefully loosen the skin over the chicken breasts and thighs using your fingers, being careful not to tear it. Spread about 3 tablespoons of the seasoned butter mixture evenly underneath the skin.
⏱️ 5 min
- 5
Melt the remaining 1 tablespoon of seasoned butter. Stir in the olive oil. Brush this mixture all over the outside of the chicken, ensuring it's evenly coated for extra crispy skin.
⏱️ 3 min
- 6
Place the chicken in a roasting pan. Pour 1 cup of chicken broth into the bottom of the pan around the chicken.
⏱️ 2 min
- 7
Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). Baste the chicken every 30 minutes with the pan juices to keep it moist.
⏱️ 90 min•🌡️ 375
- 8
Once the chicken reaches the desired internal temperature, increase the oven temperature to broil. Broil the chicken for about 2 minutes, or until the skin is golden brown and extra crispy. Watch carefully to prevent burning.
⏱️ 2 min
- 9
Remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, ensuring a tender and juicy chicken.
⏱️ 15 min
- 10
While the chicken rests, prepare the gravy. Carefully pour the pan drippings and broth from the roasting pan into a medium saucepan. Skim off any excess fat from the surface, if desired.
⏱️ 3 min - 11
Place the saucepan over medium heat. Whisk in the all-purpose flour until no lumps remain and cook for 1 minute, stirring constantly. Gradually whisk in additional chicken broth, if needed, until the gravy reaches your desired consistency. Bring to a simmer and cook for 2-3 minutes, stirring, until thickened. Season with salt and pepper to taste.
⏱️ 7 min
- 12
Carve the rested chicken and serve immediately with the homemade gravy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Juicy Roast Chicken with Crispy Skin and Homemade Gravy
For the Roast Chicken
- 3 1/2 pounds whole chicken, about, giblets removed
- 1 tablespoon kosher salt, plus more, as needed
- 1/2 teaspoon black pepper, freshly ground, plus more, as needed
- 1 lemon, cut into quarters
- 1/2 yellow onion, cut into large chunks
- 1 celery stalk, cut into large pieces
- 1 head garlic, cut in half horizontally
- 3 fresh rosemary sprigs
- 4 tablespoons unsalted butter, softened
- 1 tablespoon roast chicken seasoning blend, or your favorite poultry seasoning
- 1 tablespoon olive oil
- 1 cup chicken broth
For the Gravy
- 2 tablespoons all-purpose flour
- 1/2 cup chicken broth, additional, if needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Thoroughly pat the whole chicken dry with paper towels, inside and out. This is crucial for crispy skin.
⏱️ 5 min•🌡️ 375 - 2
Season the cavity of the chicken generously with 1 tablespoon of kosher salt and 1/2 teaspoon of black pepper. Stuff the cavity with the quartered lemon, onion chunks, celery pieces, halved head of garlic, and fresh rosemary sprigs.
⏱️ 5 min - 3
In a small bowl, combine the softened butter with the roast chicken seasoning blend. Mix until well combined.
⏱️ 3 min - 4
Carefully loosen the skin over the chicken breasts and thighs using your fingers, being careful not to tear it. Spread about 3 tablespoons of the seasoned butter mixture evenly underneath the skin.
⏱️ 5 min - 5
Melt the remaining 1 tablespoon of seasoned butter. Stir in the olive oil. Brush this mixture all over the outside of the chicken, ensuring it's evenly coated for extra crispy skin.
⏱️ 3 min - 6
Place the chicken in a roasting pan. Pour 1 cup of chicken broth into the bottom of the pan around the chicken.
⏱️ 2 min - 7
Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). Baste the chicken every 30 minutes with the pan juices to keep it moist.
⏱️ 90 min•🌡️ 375 - 8
Once the chicken reaches the desired internal temperature, increase the oven temperature to broil. Broil the chicken for about 2 minutes, or until the skin is golden brown and extra crispy. Watch carefully to prevent burning.
⏱️ 2 min - 9
Remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, ensuring a tender and juicy chicken.
⏱️ 15 min - 10
While the chicken rests, prepare the gravy. Carefully pour the pan drippings and broth from the roasting pan into a medium saucepan. Skim off any excess fat from the surface, if desired.
⏱️ 3 min - 11
Place the saucepan over medium heat. Whisk in the all-purpose flour until no lumps remain and cook for 1 minute, stirring constantly. Gradually whisk in additional chicken broth, if needed, until the gravy reaches your desired consistency. Bring to a simmer and cook for 2-3 minutes, stirring, until thickened. Season with salt and pepper to taste.
⏱️ 7 min - 12
Carve the rested chicken and serve immediately with the homemade gravy.
⏱️ 2 min