Herb Roasted Chicken with Gravy

June 9, 2009

This roasted chicken makes a great meal for company. It goes in the oven well before anyone arrives and by the time guests show up the house smells divine!

  • One whole chicken
  • 2 or 3 garlic cloves
  • Salt/Pepper
  • Butter
  • Oregano
  • Sage
  • Basil
  • Thyme
  • Marjoram
  • Bay Leaves
  • Flour (not shown)
  • Chicken Broth (not shown)

Remove the giblets then rinse the chicken with cool water and pat dry.

Melt the better part of a stick of butter and add basil, oregano, sage, marjoram, thyme and pepper – about two teaspoons each. Add a bit of salt and stir.

Crush the garlic and remove peel.

Stuff most of the garlic under the breast skin and a bit under the leg skin. Throw the rest into the cavity.

Spoon the butter/herb mixture over the bird.

Pour the rest into the cavity and add a couple of bay leaves.

Roast at 350 until internal temp reaches 180 and juices run clear, about 2 hours depending on the size of the bird.

Let the chicken sit for a bit before carving.

Meantime, put the roaster pan on the stovetop over low heat.

Stir in just enough flour to mostly soak up the fat.

Continue stirring, scraping the burnt/stuck bits from the bottom of the pan, until the flour just barely starts to brown.

Add a couple cups of chicken broth, stirring continually over low heat until gravy thickens.

Serve the gravy…

and the chicken!

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{ 1 comment… read it below or add one }

1 Brooke June 10, 2009 at 2:52 pm

Yummy!!! That looks fabulous!


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