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Roasted Chicken with Brown Gravy

 Roasted Chicken with Brown Gravy
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!
4-6 ServingsPrep: 15 min. Bake: 1-1/2 hours


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

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Roasted Chicken with Brown Gravy (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.