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Roast Chicken with Silky Pan Gravy

A juicy roasted chicken with rich thin pan gravy.  Truly the best of what a chicken has to offer.
Prep Time10 mins
Cook Time1 hr
Resting time15 mins
Total Time1 hr 30 mins
Keyword: roast chicken
Servings: 4 people
Author: Donna


Roasting the chicken

  • 5-6 lb chicken
  • 1/2 cup roughly chopped onion
  • 1/2 cup roughly chopped celery
  • 1/2 cup roughly chopped carrot
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1-2 tablespoons vegetable or canola oil
  • 1/2 of a lemon, cut in wedges
  • 1 cup chicken broth

For the pan gravy

  • 1/4 cup chicken broth, plus more as needed
  • 2 teaspoons corn starch
  • 1 tablespoon mixed fresh herbs of your choice (thyme, rosemary, parsley, tarragon, etc.)


  • Remove the chicken from the refrigerator and allow it to sit on the counter for an hour or so to warm up a bit. Preheat oven to 375°.
  • Place the chopped vegetables in a 10 or 12" cast iron or stainless steel skillet. Add the herb sprigs to the pan.  Chop the herbs for the pan gravy and reserve for later.  You can add the stems of those chopped herbs to the skillet also.
  • Set out some salt and pepper and oil near your board. Unwrap the chicken in the sink, remove the giblets from the cavity and rinse if desired.  Pat dry with paper towels. Set the chicken on the board. Pour some oil into your hand and rub it all over the chicken.  Season inside and out with salt and pepper. Tie legs together if you like, but it's not necessary. Tuck the wing tips under the body then set the chicken in the pan on top of the vegetables breast side up.
  • Pour 1 cup of chicken broth into the skillet around the chicken.  Squeeze the lemon wedges over the chicken then toss them into the skillet as well.  
  • Roast approximately 10 minutes per pound.  Check the temperature with an instant-read thermometer when the chicken is golden.  You're looking for a temperature of 165° at the thigh and 160° at the breast. (Be sure to remove the chicken from the oven and close the door while you check the temp!) Roast for an additional 10 minutes at a time until it's at the desired temperature.  
  • Remove to the stovetop and leave a pot holder over the handle (so you don't grab it barehanded by mistake. Ouch!) Place the chicken on a cutting board to rest.  

Making the Pan Gravy

  • Place a mesh strainer over a 2 cup measuring cup (or larger than a 2 c measure - so it's wide enough to catch the drippings.) Empty the skillet into the strainer and press the liquid out the vegetables, then discard them. You can let it sit a few minutes then spoon off the accumulated fat if you like.  Add more chicken stock to the measuring cup to equal 1 cup of juices.  Pour in the skillet that you left on the stove.
  • Pour 1/4 cup chicken broth into the measuring cup and stir the corn starch into it. Bring the stock in the skillet up to a boil, then immediately reduce to a simmer. Scrape up any bits from the bottom of the skillet.  Stir up then pour in the corn starch mixture and whisk well. It will thicken very quickly. Taste and adjust seasoning with salt and pepper, if needed. Let it lightly simmer for a few minutes while you carve your chicken, but don't reduce it much. Stir in the herbs.
  • Serve your chicken with the delicious silky pan gravy (jus lié) on the side.