Roasted Chicken with Brown Gravy Recipe

5 3 8
Roasted Chicken with Brown Gravy Recipe
Roasted Chicken with Brown Gravy Recipe photo by Taste of Home
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Roasted Chicken with Brown Gravy Recipe

Read Reviews
5 3 8
Publisher Photo
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!
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours

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 Jones Dairy Farm Dry-Aged 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.
Originally published as Roasted Chicken with Brown Gravy in Country Chicken Cookbook 1995, p64

Nutritional Facts

14 ounce-weight: 360 calories, 23g fat (7g saturated fat), 110mg cholesterol, 701mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 34g protein.

  • 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 Jones Dairy Farm Dry-Aged Bacon strips
  • 1 cup beef broth
  • 1/4 cup cold water
  • 1 tablespoon all-purpose flour
  1. 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.
Originally published as Roasted Chicken with Brown Gravy in Country Chicken Cookbook 1995, p64

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Reviews forRoasted Chicken with Brown Gravy

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MY REVIEW
cwbuff2 User ID: 5946195 17940
Reviewed Mar. 3, 2014

"Very good, and I like that it doesn't have tons of ingredients. I used both crushed rosemary and thyme. I too used 4 strips of bacon, but mine came out burnt, so I would recommend using thick-cut bacon next time. My family liked this, and I would make it again."

MY REVIEW
Jan2 User ID: 116031 13780
Reviewed Dec. 9, 2013

"Made this for company. Absolutely delicious. Used 4 slices of bacon as had it frozen in 2's. Only other change i made was to use bit more flour & water to make gravy. Will make again."

MY REVIEW
Christy C User ID: 2092698 45339
Reviewed Jan. 2, 2011

"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."

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