Simple Roast Chicken

Very easy recipe and family loved the flavor plus pan gravy with these drippings was the best!

This is my go-to roast chicken recipe, for it's simplicity and excellent taste. It's just really good chicken, nothing more, nothing less. I add carrots, onions and celery to a stainless skillet along with the broth and get fool-proof chicken gravy as good as any I've ever tasted. For the gravy, I remove the spent veggies and drain off the liquid. Then I deglaze the skillet with a little more broth or whatever white wine I'm serving, scraping up all the gorgeous fond. I add a little butter and flour to make a roux, then after separating the fat, I pour the pan juices back into the skillet to make my gravy. It's super easy and always flavorful and smooth. The bird itself quite lovely and presents beautifully, but I admit, I'm all about the perfect gravy.

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This recipe combined with the herbed cream sauce is to die for. Unfortunately, reading the fat content that's a real possibility.

easy enough

Moist and tender. Chicken browns beautifully at the higher temperature. I added 6 crushed garlic cloves, a lemon cut in quarters and fresh rosemary to the cavity before tying the legs. Makes the house smell wonderful. No gravy needed.

The chicken did look beautiful after an hour in the oven, but it wasn't done inside that quickly. Maybe my chicken was bigger than the recipe called for. I set off the smoke alarm when I poured the water in the pan and stunk up the house. But when it was all done it was good.

I never thought I could do better than my slow-roast chicken - until I discovered this method. Tho I usually add fresh herbs to the cavity and under the skin, these basics are exactly what I do now, resulting in a crisp skin and succulent, moist white meat, and it is fast!