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Roasted Chicken with Brown Gravy Recipe

Roasted Chicken with Brown Gravy Recipe

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!
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours YIELD:4-6 servings

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

  • 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.

Nutritional Facts

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

Reviews for Roasted Chicken with Brown Gravy

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MY REVIEW
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
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
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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Wine Pairings

Full-Bodied White Wine

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