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Roasted Chicken with Brown Gravy

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
  • Total Time
    Prep: 15 min. Bake: 1-1/2 hours
  • Makes
    6 servings


  • 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, 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, 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.

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    Average Rating:
    • KristineChayes
      Jul 20, 2019

      Delicious! I doubled the recipe and used thick cut bacon. A keeper!

    • annrms
      Jan 9, 2019

      Used two HUGE chicken breasts and adjusted the cook time accordingly. Never made chicken gravy with beef broth, but I really liked it! Will make this again.

    • cwbuff2
      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.

    • Jan2
      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.

    • popoolac
      Apr 12, 2013

      No comment left

    • Christy C
      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.

    • micah1
      Feb 6, 2010

      No comment left

    • Clerk_of_court
      Dec 23, 2008

      No comment left

    • RachelE
      Apr 24, 2008

      No comment left

    • andisbarn
      Feb 15, 2008

      No comment left