- 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
- 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.
Originally published as Roasted Chicken with Brown Gravy in Country Chicken Cookbook 1995, p64
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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