What is it about a roast chicken that makes you feel so comfy and cozy? Sure, it’s easy to pick up a rotisserie chicken from the grocery. Everyone is in the rotisserie chicken game these days. I’m pretty sure that I saw a gas station selling them the other day. But, let me tell you, there is nothing like the occasional homemade roasted chicken. First, they don’t take as long as you may think. Maybe an hour, hour and a half, depending on the size. And, oh boy, are they delicious. And easy. Almost forgot to mention how easy they are to make. So now let’s talk about this Garlic Roasted Whole Chicken with Gravy…
I had made this Whipped Roasted Garlic Butter the other day and had a bunch leftover. I was trying to think out of the box with what I could do with insanely delicious leftover garlic butter. Ding ding ding. Let’s roast a chicken! And oh my gosh! I mean, just look at this thing 👆🏻 It was absolutely incredible.
I have included a substitute below for the garlic butter if you do not have it, but please consider it. It’s life-changing. Okay, maybe that’s an exaggeration, but only slightly. This Garlic Roasted Whole Chicken recipe also comes fully equipped with a simple pan gravy that really takes it over the top. Serve this chicken and gravy with some vegetables or taters and you’ve got yourself one amazing meal!
Let me show you how to make this Garlic Roasted Whole Chicken with Gravy 👇🏻
Start by preheating your oven to 425 degrees and lightly oil a large cast iron skillet.
Remove your chicken from the packaging. Pull out the giblet and/or neck if included. Pat the chicken down with paper towels to dry off. Place into the skillet. Stuff the chicken with a halved lemon and onion, 4 peeled and smashed garlic cloves, and some fresh herbs (I used a prepackaged poultry mix of sage, rosemary, and thyme). Tie the legs together with kitchen twine.
For this next part, you will need one half cup of softened Whipped Roasted Garlic Butter. Here is the recipe link 👇🏻
Note: If you need a substitute, substitute with 1/2 cup softened butter. Add a few cloves of minced garlic (or 1 tbsp of garlic powder), 1 tbsp of dried parsley, and stir. BUT… I’d highly recommend the Whipped Roasted Garlic Butter. It is bursting with flavor.
Rub the chicken all over with the butter. Carefully loosen the skin at the top and stuff some butter between the skin and the breast meat.
Now generously season the chicken with salt and pepper. Also, tuck the wings under the chicken. Pour in about 1/2 cup-1 cup of chicken broth, enough to have a thin layer of liquid in the bottom of the pan.
Cook the chicken for about 60-90 minutes. The cooking time will depend on the size of your chicken. A 4 lb chicken will likely be done around 60 minutes, 5 lb about 75 minutes, and 6 lb about 90 minutes.
Baste the chicken occasionally. Add more broth if needed. If the chicken skin starts to become too dark before it is finished cooking, loosely tent it with foil. The chicken is done when it has reached an internal temperature of 165 degrees (measure the temperature at the thigh).
Let the chicken rest in the pan for 15-20 minutes.
Remove the chicken to a cutting board to finish resting so you can start the gravy.
This is about what you should have left in your pan after removing your roasted chicken 👇🏻
Run all of the chicken drippings through a fine mesh strainer into a measuring cup. Skim any excess fat off the top with a spoon.
To make the gravy, you will need 2 cups of drippings/liquid. If you fall short, compensate with enough chicken broth to get you to 2 cups. Set aside.
In a sauce pan over medium heat, melt 3 tbsp of unsalted butter.
Add 3 tbsp of flour while whisking constantly.
Cook the flour for a minute or two.
Slowly pour in the drippings/broth while whisking constantly.
Continue whisking until the gravy begins to simmer and thicken. Season with salt and pepper.
Carve up your chicken. Serve it with this delicious gravy.
I really enjoy the chicken and gravy with some mashed potatoes. But, honestly, ANYTHING would work well with this amazing chicken and gravy.
Enjoy!!
These are the recommended products that I used to make this delicious recipe! These are products that I not only use, but products that I love.
Garlic Roasted Whole Chicken with Gravy
Equipment
- Cast Iron Pan (or Roasting Pan)
- Kitchen Twine
Ingredients
For the Chicken
- 4-6 Lb Whole Chicken
- 1/2 Cup Whipped Roasted Garlic Butter See recipe link, substitutions listed above
- 1 Lemon, halved
- 4 Garlic Cloves, peeled and smashed
- 1 Sweet Onion, halved and peeled
- Salt and Pepper
- Fresh Herbs (I used a poultry pack- rosemary, thyme, sage)
- 1-2 Cups Low-Sodium Chicken Broth
For the Broth
- Drippings from Pan
- Low-Sodium Chicken Broth
- 3 Tbsp Unsalted Butter
- 3 Tbsp AP Flour
- Salt and Pepper
Instructions
Cooking the Chicken-
- Preheat oven to 425 degrees and lightly grease your cast iron pan with oil.
- Remove the giblet and/or neck if included and pat the chicken dry with paper towels. Place the chicken in the cast iron skillet. Stuff with the lemon, onion, smashed garlic cloves, and fresh herbs. Tie the legs together with kitchen twine.
- Rub the chicken with the softened whipped roasted garlic butter. Carefully rub some of the butter in between the skin and the breast meat.
- Season the chicken generously with salt and pepper and tuck the wings under the chicken. Add 1/2 cup to 1 cup of broth into the bottom of the pan so that there is a little liquid covering the bottom.
- Roast the chicken for 60-90 minutes. The roasting time will depend on the size of the chicken. If the chicken skin starts to get too dark, loosely tent with foil. Baste the chicken with the pan drippings periodically, adding more broth if necessary.
- When the chicken has reached an internal temperature of 165 degrees (check the temperature in the thigh), remove the chicken from the oven and let it rest for at least 15 minutes.
- After the chicken has rested for 15 minutes, remove it to a cutting board to continue resting and start making the gravy.
Cooking the Gravy-
- Run the pan drippings through a mesh strainer and skim off any excess fat from the top with a spoon. You will need 2 cups of drippings/liquid for the gravy. If you do not have 2 cups, compensate with chicken broth. Set aside.
- Melt 3 tbsp of butter in a sauce pan over medium heat. Add 3 tbsp of butter, whisking constantly. Cook the butter for a minute.
- Slowly add the dripping/broth, while whisking constantly. Continue whisking until the gravy is smooth. Let it cook until thickened. Season with salt and pepper.
- Carve the roasted chicken and serve with the gravy. Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.