Roast Chicken with Pan Gravy
Roast Chicken with Pan Gravy is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 450°F with rack in middle.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 450°F with rack in middle.
Pull off excess fat around cavities of chickens and discard, then rinse chickens and pat dry.
Melt 4 tablespoons butter with garlic and brush butter all over chickens.
Season both chickens inside and out with 2 1/2 teaspoons salt and 1 teaspoon pepper (total).
Put half of garlic and 1 lemon half in each cavity and loosely tie legs together with string.
Roast chickens in a large (17-by 11-inch) flameproof roasting pan, basting with pan juices using a spoon (remove pan from oven and tilt if necessary) every 20 minutes, rotating pan, until an instant-read thermometer inserted into fleshy part of a thigh of each chicken (do not touch bone) registers 170°F, 50 to 60 minutes total.
Baste chickens once more, then carefully tilt them so juices from cavities run into roasting pan.
Transfer chickens to a cutting board (reserve pan) and let rest 15 minutes before carving.
Pour off all but 2 tablespoons fat from pan, then cook remaining drippings over medium-high heat until deep golden, 1 to 2 minutes.
Add flour and cook, stirring constantly, 1 minute.
Stir in water and simmer, stirring and scraping up brown bits, until thickened, about 3 to 4 minutes.
Whisk in remaining 4 tablespoons butter and lemon juice to taste (from remaining lemon halves).
Season with salt and pepper.
Strain through a fine-mesh sieve into a gravy boat.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.