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Gina’s Perfect Roast Chicken with Gravy


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  • Herb butter:
  • 4 tbsp butter, softened
  • 1 teaspoon chopped thyme leaves
  • 1 teaspoon chopped sage leaves
  • 1 teaspoon chopped rosemary leaves
  • salt and pepper
  • 1 onion, slice 1/2 thick
  • 1 5 lb roasting chicken
  • salt and pepper
  • 2 lemon slices
  • 1 sprig thyme, chopped
  • 1 sprig sage, chopped
  • 1 sprig rosemary, chopped
  • 3 cloves of garlic
  • herb butter
  • 1/4 cup white wine
  • 1 cup chicken broth



Step 1

Herb butter:

1. In a small bowl add butter, chopped thyme, sage, rosemary salt and pepper and mix together


1. Preheat oven to 475 F.
2. Lay onion in a cast iron skillet just large enough to fit chicken to create 2 rows that are touching.
3. Season cavity of the chicken with salt and pepper. Add lemon slices, thyme, rosemary, sage and garlic cloves.
4. Using your hands, gently separate skin from the meat of the breast. Evenly spread herb butter on the meat under the skin. Spread remaining butter gently on the skin and season with salt and pepper.
5. Tie drum sticks together and place in the pan on top of the onion slices.
6. Transfer to preheated oven and roast until skin is golden brown and crisp, about 1 hour and 20 minutes. Temperature in the thighs should reach 165F.
7. Remove chicken from the oven, transfer to cutting board and tent with foil to let rest.
8. Spoon off as much fat as possible from pan. Place pan over medium high heat and add white wine and scrap up the brown bits.
9. Add chicken broth and let reduce by half, about 4-5 minutes.
10. Strain out onions. Add gravy back to pan to keep warm.

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