Roast Chicken
A perfect main dish, this recipe yields a consistently juicy roast chicken with crispy skin.
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Instructions
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Preheat the oven to 425 F.
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Roughly chop the onion, carrot, and celery.
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Remove neck and giblets from the chicken cavity, then thoroughly pat the bird dry inside and out.
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Smear the chicken, inside and out, with butter and season generously with salt and pepper.
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Optionally, stuff the cavity with fresh herbs and citrus wedges, and truss the chicken securely.
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Scatter the chopped vegetables and garlic cloves at the bottom of a roasting pan, then place the chicken breast-side up on a rack in the pan.
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Roast for 75 minutes, then check the internal temperature of the thigh for 165 F; continue roasting for 15-minute intervals if needed.
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Remove the chicken from the oven, transfer to a cutting board, and let it rest uncovered for 20 minutes.
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For the gravy, place the roasting pan with vegetables on the stovetop over medium heat.
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Melt 1 tablespoon of butter in the pan, then stir in 1 tablespoon of flour to create a paste.
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Pour in chicken stock, stir, and bring to a simmer until the gravy reduces and thickens.
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Strain the gravy, season to taste, then carve the rested chicken and serve with the homemade gravy.