Savory Roasted Chicken & Gravy

For this roast chicken recipe, the cavity is filled with onion, carrot, lemon, and fresh sage. Additional fresh sage leaves are placed under the skin. The result is tender, moist, and flavorful chicken meat.

Savory Roasted Chicken & Gravy
Servings: 8 Prep 20 mins Roast 450°F 1 hr 30 mins

Ingredients

  • 1 large whole chicken (about 7 to 8 pounds)
  • 1 small onion, quartered
  • 2 medium-size carrots, peeled and cut into 1-inch pieces
  • 1/2 lemon, quartered
  • 12 fresh sage leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon poultry seasoning
  • 1/2 cup dry white wine
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1/2 cup flat leaf parsley, chopped

Make It

1. Heat oven to 450 degrees F. Remove giblets from cavity of chicken and discard. Rinse cavity and exterior of chicken; pat dry. Stuff cavity of chicken with the onion, carrot, lemon and 4 of the sage leaves.

2. Gently lift breast skin; season meat with some of the salt, pepper and poultry seasoning. Tuck remaining sage under the skin. Season exterior with remaining salt and pepper. Prepare chicken for roasting.

3. Place chicken on a rack in a large roasting pan. Roast at 450 degrees F for about 1 hour and 30 minutes or until internal temperature of the thigh reaches 180 degrees F on an instant-read thermometer. Remove chicken from roasting pan; tent with foil.

4. Drain all but 2 tablespoons of the fat from roasting pan. Place over medium heat and add wine. Cook for 1 minute, scraping up any browned bits from bottom of pan. Sprinkle flour into pan and cook for 1 minute, continuing to scrape bottom of pan. Gradually whisk in broth. Bring to a boil. Lower heat and simmer 2 minutes, whisking constantly. Strain into saucepan and add parsley. Carve chicken; serve with warm gravy.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 523, Fat, total (g): 29, chol. (mg): 199, sat. fat (g): 8, carb. (g): 8, fiber (g): 1, pro. (g): 51, sodium (mg): 802, Percent Daily Values are based on a 2,000 calorie diet.