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Roasted Chicken with Brown Gravy Recipe

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Folks say this is one of the most delicious roasted chickens they've ever had. There's only one problem—there are never any leftovers!

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Roasted Chicken with Brown Gravy Recipe

Prep: 15 min. Bake: 1-1/2 hours

Yield: 4-6 Servings

15 90 105

Ingredients

1 teaspoon dried thyme or rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 broiler/fryer chicken (3-1/2 to 4 pounds)
3 bacon strips
1 cup beef broth
1/4 cup cold water
1 tablespoon all-purpose flour

Directions

Combine thyme or rosemary, salt, pepper and paprika; rub on outside of chicken and in cavity. Place on a rack in a shallow roasting pan. Arrange bacon strips over breast portion of chicken. Bake, uncovered, at 450° for 15 minutes. Add broth to pan; baste chicken with broth. Reduce heat to 350°. Bake, basting several times, for 1-1/4 hours or until juices run clear. Remove chicken and keep warm. Skim off excess fat from pan juices. Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir for 1 minute or until thickened. If desired, crumble bacon into gravy. Serve with chicken. Yield: 4-6 servings.

Editor's Note: Using beef broth adds a deep rich flavor to the gravy.

Nutritional Facts 1 serving (14 ounces) equals 360 calories, 23 g fat (7 g saturated fat), 110 mg cholesterol, 701 mg sodium, 2 g carbohydrate, trace fiber, 34 g protein.

Originally published as Roasted Chicken with Brown Gravy in Country Chicken Cookbook , p64

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Roasted Chicken with Brown Gravy (2)

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Roasted Chicken with Brown Gravy

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Reviewed on Jan. 02, 2011 by Christy C

I don't really care to cook/bake chicken but this recipe sounded great. I made it and absolutly loved it. My husband and 3 year old daugher also loved it.

Reviewed on Nov. 05, 2008 by lana_pierce