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Garlic Roasted Whole Chicken with Gravy

Juicy, delicious, and flavorful. This Garlic Roasted Whole Chicken and Gravy is sure to become a household favorite.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Servings: 8 Servings
Author: Maggie @ Cupcakes and Sarcasm

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!