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Roast Chicken Dinner with Gravy

Rated as 5 out of 5 Stars

"Use just one pan to make a complete roasted chicken dinner with roasted carrots, potatoes and a creamy herb gravy."
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Ingredients

1 h 40 m servings 794 cals
Original recipe yields 4 servings

Directions

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  1. Arrange a rack in lower third of oven with no racks above it; preheat oven to 425 degrees F. Place potatoes, carrots, thyme and rosemary in a 12-inch cast iron or other oven-safe deep skillet. Season with salt and pepper and pour in 1 cup of stock. Rub skin of chicken with olive oil, then season with salt and pepper. Place chicken breast-side-up on top of vegetables.
  2. Roast chicken, basting with the pan juices every 20 minutes, about 60 to 75 minutes or until internal temperature reaches 165 degrees F. Transfer chicken to a platter, draining juices from the cavity of the chicken into the pan. Using a slotted spoon, remove vegetables and arrange around chicken on the serving platter.
  3. Bring pan drippings to a simmer over medium heat. Add flour and whisk constantly for 1 minute. Add 1 cup of stock and whisk until smooth. Simmer until thickened, about 2 minutes. If too thick, whisk in additional stock 2 Tbsp. at a time until desired consistency is reached. Add cream, if desired, and season with salt and pepper to taste. Carve the chicken and serve with the vegetables and gravy.

Footnotes

  • Note:
  • You can substitute 1/2 teaspoon dried thyme for the fresh, and 1/4 teaspoon dried rosemary for the fresh.

Nutrition Facts


Per Serving: 794 calories; 43.7 g fat; 24.1 g carbohydrates; 73.6 g protein; 223 mg cholesterol; 306 mg sodium. Full nutrition

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Reviews

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Delicious! Quick preparation time, too!

This is great. I wanted an easy way to cook a chicken with gravy, and this did it. I think a 5-lb. chicken is more than 4 servings, but it was good enough that we all ate more than we should ha...