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Classic Roast Chicken with Gravy

Lee Harrelson
Yield 4 servings (serving size: 5 ounces meat and about 1/4 cup gravy)
Be sure the butter is softened so it combines thoroughly with the herbs.

Ingredients

  • Chicken:
  • 1 (3 3/4-pound) whole roasting chicken
  • 1 tablespoon butter, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rubbed sage
  • 1/8 teaspoon freshly ground black pepper
  • 2 carrots, peeled and halved
  • 4 stalks celery, halved
  • 1 onion, quartered
  • Gravy:
  • 1/2 cup dry white wine
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 2 tablespoons all-purpose flour
  • 3 tablespoons water
  • 1/4 teaspoon salt

Nutrition Information

  • calories 287
  • caloriesfromfat 39 %
  • fat 12.4 g
  • satfat 4.4 g
  • monofat 4.3 g
  • polyfat 2.3 g
  • protein 37 g
  • carbohydrate 4.4 g
  • fiber 0.9 g
  • cholesterol 114 mg
  • iron 2.4 mg
  • sodium 721 mg
  • calcium 35 mg

How to Make It

  1. Preheat oven to 375°.

  2. To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

  3. Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place carrots, celery, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.

  4. Bake at 375° for 40 minutes.

  5. Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.

  6. To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure. Pour wine into bag; add drippings from pan. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.

  7. Return vegetables to pan. Add wine mixture and broth to pan; cook 10 minutes over medium heat, scraping pan to loosen browned bits. Remove vegetables from pan using a slotted spoon; discard. Combine flour and water in a small bowl, stirring with a whisk to form a slurry; add slurry and 1/4 teaspoon salt to pan, stirring constantly. Simmer 1 minute or until slightly thick.

  8. Remove skin from chicken; discard. Carve chicken, and serve with gravy.