Name: Classic Roast Chicken With Homemade Gravy Recipe
Total time: 135 min
Yield: 10
Cuisine: Indian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

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Selenium

Zinc

Vitamins & Minerals

Make this classic roast chicken recipe with homemade gravy on the side. Rather than add complexities to make this recipe fancy, we've kept it simple. 

How to make Classic Roast Chicken With Homemade Gravy Recipe

Patsy Catsos

Crawler

Indian

<p>Make this classic roast chicken recipe with homemade gravy on the side. Rather than add complexities to make this recipe fancy, we've kept it simple. </p>

Whole roasting chicken

Poultry Seasoning

Cornstarch

Cold water

Salt

Preheat the oven to 450f. Brush or spray a 13 x 9 x 2-inch baking dish with oil.

step 1

Open the packaging around the chicken and drain theliquids into the sink. Place the unwrapped chicken breast-side-up in the roasting pan. Remove the package of giblets from the cavity of the chicken, unwrap, and place them in the roasting pan. Sprinkle the chicken with poultry seasoning.

step 2

Roast for 15 minutes, then reduce heat to 350f. Every 30 minutes or so, baste the chicken by spooning any accumulated juices over the top and sides of the bird. Start checking the internal temperature of the chickenafter it has been roasting for a total of 1 hours, then check again every 15 minutes until the temperature reaches 165f in the thickest parts of both breast and thigh meat. Total cooking time will be about 2 hours for a 6-pound chicken; if yours is larger or smaller, cooking time will vary. The internal temperature is more important than the timer for gauging when the chicken is done. Allow the meat to rest for about 10 minutes before carving and serving it.

step 3

While the chicken rests, pour thejuices from the roasting pan into a measuring cup; fat rises to the top in just a few moments. If more than two tablespoons of fat are present, consider removing some of it, then add water, if necessary, to the 1 cup mark.

step 4

In a small saucepan, stir together the cornstarch and cold water, then whisk in the warm juices. Over medium heat, cook the gravy, stirring frequently, until it thickens and reaches a simmer. Stir in the salt and pepper and serve warm, with the chicken.

step 5

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