Rosemary Roasted Chicken with Delicious Gravy
Chicken is brushed with butter, fresh rosemary, salt and pepper. This is placed in a roasting pan of vegetables and stock that is the basis for the gravy.
Ingredients
- 2 pound (1 kg) roasting chicken
- 4 tablespoons unsalted butter softened
- 1 tablespoon fresh rosemary finely chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 carrots peeled and cut in half
- 1 parsnip peeled and cut in half
- 2 celery stalks cut in half
- 1 whole onion peeled and quartered
- 2 whole garlic cloves peeled
- 2 cups chicken stock
- 1 tablespoon corn starch
Instructions
- Preheat oven to 425°F/220°C.
- Dry the skin of the chicken with paper towel.
- To a bowl, add the butter, rosemary, salt and pepper, mix well. Brush the butter all over the skin of the chicken.
- Tie the legs together and tuck the wings under the breast.
- To the bottom of a roasting pan place all the vegetables evenly and pour in the chicken stock. Set the chicken on top of the vegetables.
- Roast the chicken on a low oven shelf for 40 minutes, reduce heat to 375°F/190°C and roast for 40 minutes more. If the skin is browning to quickly, turn the temperature down sooner.
- To check for doneness, a thermometer inserted into the meatiest part, just above the leg should read 160°F/71°C.
- Remove the chicken from the roasting pan, place on a cutting board and allow to rest for 20 minutes.
- Meanwhile, strain the broth into a fat separator and add to a saucepan. Taste for seasoning, add more salt if needed (this depends on how salty your stock is).
- Mix 1 tablespoon of cornstarch with 1 tablespoon of cold broth until dissolved.
- Whisk into the gravy over medium heat and simmer until thickened stirring often to prevent sticking to the bottom of the pan.
- Slice the chicken and serve with the gravy and your favorite sides.
Video
Nutrition
Serving: 6ounces | Calories: 447kcal | Carbohydrates: 1.4g | Protein: 26g | Fat: 25g | Fiber: 2g | Sugar: 4g | Calcium: 60mg