Menu
Roasted Chicken with Veggies Roasted Chicken with Veggies
Roasted Chicken Roasted Chicken
Roast Beef with Gravy Roast Beef with Gravy
Chicken Gravy Chicken Gravy
Beef Roast with Gravy Beef Roast with Gravy
Roasted Chicken & Red Potatoes Roasted Chicken & Red Potatoes
Roast Beef and Gravy Roast Beef and Gravy
Pot Roast with Gravy Pot Roast with Gravy
Roasted Chicken with Potato Wedges Roasted Chicken with Potato Wedges
Fried Chicken with Pan Gravy Fried Chicken with Pan Gravy
Roast Chicken with Vegetables Roast Chicken with Vegetables
Chicken with Country Gravy Chicken with Country Gravy
Roast Spiced Chicken Roast Spiced Chicken
Chicken in Creamy Gravy Chicken in Creamy Gravy
Roasted Chicken with Sausage Stuffing Roasted Chicken with Sausage Stuffing
Southern Fried Chicken with Gravy Southern Fried Chicken with Gravy
Chicken-Fried Steak & Gravy Chicken-Fried Steak & Gravy
Pork Roast with Gravy Pork Roast with Gravy
Sirloin Roast with Gravy Sirloin Roast with Gravy
Chicken with Mustard Gravy Chicken with Mustard Gravy

Roasted Chicken with Brown Gravy

6 reviews
Test Kitchen Approved
Total Time

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

Makes

6 servings

Updated: Sep. 15, 2023
Folks say this is the most delicious roasted chicken in brown sauce they've ever had. There's only one problem—there are never any leftovers! —Annie Tompkins, Deltona, Florida
Roasted Chicken with Brown Gravy
Roasted Chicken with Brown Gravy Recipe photo by Taste of Home
Next Recipe

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 about 15 minutes. Add broth to pan; baste chicken with broth. Reduce heat to 350°. Bake, basting several times, until juices run clear, 1-1/4 hours. Remove chicken and keep warm. Place pan juices in saucepan; skim off excess fat. Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. If desired, crumble bacon into gravy. Serve gravy with chicken.
Test Kitchen Tips
  • Using beef broth adds deep, rich flavor to the gravy.
  • If you don’t have Italian seasoning, you can mix up your own with equal amounts of basil, thyme, rosemary and oregano. You can also add parsley flakes, marjoram, sage, savory or garlic powder.
  • Check out 100 easy chicken breast recipes

    • Nutrition Facts

    4 ounces cooked chicken with 1/4 cup gravy: 360 calories, 23g fat (7g saturated fat), 110mg cholesterol, 701mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 34g protein.