Description
This Crispy Roast Chicken with Pan Gravy recipe delivers a perfectly roasted whole chicken with a flavorful, crispy skin and tender meat. The chicken is seasoned with a vibrant blend of spices and complemented by roasted carrots, onion, and lemon. Finished with a rich pan gravy made from the drippings, this comforting dish is ideal for a hearty family meal.
Ingredients
Vegetables and Aromatics
- 1 pound carrots, cut into bite-sized pieces
- 1/2 onion, cut into quarters
- 1/2 lemon, sliced
Seasoning and Marinade
- 2 tablespoons avocado oil
- 1 1/2 teaspoons sea salt (plus more for seasoning vegetables)
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper (plus more for seasoning vegetables)
- 1/2 teaspoon white pepper
- 1/2 teaspoon freeze-dried lemon powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground thyme
- 1/4 teaspoon powdered bay leaf
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
Chicken
- 4-6 pounds whole uncooked chicken (with neck and giblets removed)
Gravy
- 1/4 cup white wine
- 1/4 cup water
- 1 tablespoon cornstarch
Instructions
- Preheat and prepare vegetables: Preheat your oven to 450°F (232°C). While it heats, cut the carrots into bite-sized pieces, quarter the onion, and slice the lemon.
- Make the spice rub: In a bowl, combine avocado oil with sea salt, smoked paprika, black pepper, white pepper, freeze-dried lemon powder, garlic powder, onion powder, ground thyme, powdered bay leaf, cayenne pepper, and ground nutmeg, stirring until the mixture is uniform.
- Prepare the chicken for seasoning: Use paper towels to pat the chicken skin dry thoroughly. Carefully pull back (without removing) the skin on the breast side and rub some of the spice and oil mixture directly onto the meat beneath the skin. Flip the chicken to the other side and repeat. Then rub the remaining spice and oil mixture all over the outside of the chicken to coat it evenly.
- Truss the chicken: Use kitchen twine to tie the chicken’s legs and wings close to its body. This helps the bird cook evenly and prevents the extremities from cooking faster and burning.
- Arrange chicken and vegetables: Place the chicken in a roasting dish. Arrange the cut carrots, onion, and lemon slices around the chicken. Sprinkle the vegetables with pinches of salt and black pepper.
- Roast the chicken: Place the roasting pan on the middle rack of the oven. Immediately reduce the heat to 375°F (190°C). Roast chicken for about 20 minutes per pound, or until the breast meat reaches an internal temperature of 165°F (74°C). For example, a 4-pound chicken will cook for approximately 1 hour and 20 minutes.
- Rest the chicken: Remove the pan from the oven and let the chicken rest for about 10 minutes in the pan. Then carefully remove the chicken, carrots, and lemon slices from the roasting dish to prepare the gravy.
- Make pan gravy - skim fat: Skim off and discard any excess fat from the surface of the pan drippings. Place the roasting pan on the stove over medium heat.
- Deglaze with wine: Pour in the white wine, stirring and scraping up any browned bits from the pan surface. Bring the liquid to a gentle bubble.
- Add slurry and thicken gravy: In a separate cup, mix the water and cornstarch to make a slurry. Stir this mixture into the pan and cook over medium-low heat, stirring frequently until the gravy thickens, about 3 minutes.
- Serve: Remove the kitchen twine from the chicken. Carve the chicken and serve it alongside the roasted vegetables, topped with the homemade pan gravy.
Notes
- Patting the chicken skin dry ensures maximum crispiness during roasting.
- Trussing the chicken helps it cook evenly and maintain a nice shape.
- Use a meat thermometer to check doneness to prevent overcooking.
- The pan gravy is made from drippings for rich, authentic flavor without needing extra stock.
- If you prefer, you can substitute white wine with chicken broth for a non-alcoholic version.
- Letting the chicken rest allows juices to redistribute, making the meat juicy and tender.
