Herb-Roasted Chicken & Gravy

Herb-Roasted Chicken & Gravy

2-hour 15-Minute recipe Serves 8
Rubbed with a blend of thyme, tarragon and rosemary, this roasted chicken is a savoury main course, especially when served with gravy.
2-hour 15-Minute recipe Serves 8


Prep: 10-minute | Cook: 2-hour 5-Minute
  • 1

    Preheat oven to 375°F (190° C).

  • 2

    Combine ½ of the chicken stock, herbs and garlic in small bowl. Rub mixture under chicken skin, then spread remaining on outside of chicken. Arrange chicken in roasting pan and roast 2 hours or until meat thermometer inserted in thickest part of the thigh reaches 180°F (90°C). Remove chicken from pan and let stand.

  • 3

    To make gravy, combine water with flour in small bowl, then stir into pan over medium heat. Stir in remaining Stock, scraping up brown bits from bottom of pan. Cook, stirring frequently, 5 minutes or until gravy is slightly thickened. Strain, if desired. Cut chicken and serve with gravy.

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Last updated: December 30th, 2020

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