Classic Roasted Rosemary Chicken with Pan Gravy | Wild Fork
A whole roasted rosemary garlic chicken with crackling golden skin, carved and served with a rich pan gravy made right from the drippings. Sunday-dinner simple, and the base for two more meals from the leftovers.
INGREDIENTS
1 lemon, halved
2 tbsp butter, melted
2 cups chicken broth (for gravy)
1 tbsp cornstarch mixed with 2 tbsp cold water (for gravy)
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LET'S GET COOKING!
1) Preheat oven to 425°F.
2) Brush Chicken with melted butter, and stuff cavity with lemon halves.
3) Tie legs together with kitchen twine and place chicken on a roasting rack, set in a pan.
4) Roast 20 minutes, then reduce oven to 375°F and continue roasting 55-65 minutes, until internal temp reaches 165°F in the thigh.
5) Rest chicken 15 minutes, tented in foil.
6) Meanwhile, pour pan drippings into a saucepan, add chicken broth, and bring to a simmer.
7) Whisk in the cornstarch slurry and simmer 2-3 minutes until thickened. Carve chicken and serve with gravy.