Best 6 Roasted Chicken With Melted Cheese And Gravy Recipes

OVEN BAKED CHICKEN AND GRAVY

Steps:

• Lay chicken flat in a greased 9x13 pan.
• Lay sliced onions over the chicken.
• Mix one cup of water with the cream of chicken soup. Pour this over the chicken.
• Sprinkle the gravy powder over the top.
• Pour the rest of the water over everything.
• Top with parmesan cheese.
• Cover and bake for 10 minutes at 425º Fahrenheit.
• Then uncover and bake for an additional 20-30 minutes.

ROAST CHICKEN WITH GRAVY

Steps:

• Preheat the oven to 375 degrees F.
• Season the cavity of the chicken with salt and pepper. Stuff the cavity with the lemon, herbs, and half of the carrots, onions, and celery. Tie the legs together with kitchen twine and fold the wing tips under the back. Place the remaining carrots, onion, and celery in the center of a roasting pan just large enough to accommodate the chicken. Brush the entire chicken with the butter; season with salt and pepper. Set the bird breast-side up on top of the vegetables.
• Roast the chicken for 45 minutes. Then increase oven temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F., about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil while making the gravy.
• Discard the vegetables and pour the fat and juices in the pan into a small bowl. Transfer about 2 tablespoons of the fat back into the pan, skim and discard the rest. Add the roasting juices to the broth. Place the pan directly on the burner over medium-high heat. Scrape up any browned bits on the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Pour the sauce into a gravy boat and season with salt and pepper to taste.
• Carve the chicken and serve with gravy.

PERFECT ROASTED CHICKEN AND GRAVY

Steps:

• For the Chicken---.
• Preheat oven to 400°F.
• Mix the spices in a small bowl.
• In a separate bowl, melt butter and blend with the olive oil.
• Clean out the chicken and rinse completely. Put the wings up and back so that the tips of the wings are behind the neck cavity, as if the chicken is scratching it's back. Pat the chicken dry and place on a roasting pan, elevated on a roasting rack in the pan.
• Cut the top off the head of garlic and remove the excess skin. Place inside the chicken.
• Pour the oil and butter mixture over the chicken, coating well. Pour the rest in the roasting pan under the chicken on the rack.
• Rub the Spice mixture all over the chicken, inside and out. It's okay if there is a little spice left over, you don't have to over do it. These spices will blend with the drippings and flavor your gravy too!
• Place in oven.
• Baste the chicken completely every 25 minutes until chicken is done. I like to use the pop up timers but if you prefer, the internal temperature should reach 170°F at the thickest point in the thigh, not touching the bone.
• After the chicken is done, drain it out into the pan, let as much of the juices flow out as possible.
• Place the roasting pan on a burner on your stovetop and bring the juice to a simmer, scraping all the little brown bits off the bottom with a spatula.
• Pour in the 3/4 cup of water and bring back to a simmer, continue to stir and scrape the bits up.
• Meanwhile, blend your cornstarch, lemon juice and broth, making sure there aren't any lumps.
• Whisk the Cornstarch mixture into the drippings and water, continuing to simmer. Gravy will start to thicken if kept over medium to low heat, be sure you whisk constantly to prevent clumps and to keep the gravy blended. Feel free to add more or less cornstarch until the desired consistency is reached.
• When the thickness of the gravy meets your satisfaction, pour it into a bowl and season with salt and pepper to taste. You can strain the gravy if you'd like, but I prefer it with the little pieces of chicken.

CLASSIC ROAST CHICKEN & GRAVY

Steps:

• Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it.
• Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn't swamp it.
• Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using.
• Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
• Place in the oven and leave, undisturbed, for 1 hr 20 mins - this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.
• Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
• While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
• Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.
• Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin.
• Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.

ROASTED CHICKEN WITH CHEESY, CREAMY SAUCE.

Steps:

• Preheat oven to 350 degrees or 176 Celsius.
• Using a bowl, roll chicken breasts thinly with mayonnaise.
• Put corn flake crumbs in a zip-loc bag. with salt, pepper, garlic powder, paprika, and red pepper (if using).
• Throw chicken (covered with mayo) in corn flake mixture.
• Spray a baking pan with cooking spray, and place chicken in sprayed pan.
• Bake for 25 to 35 minutes (if larger chicken breast adjust for longer cooking time). Internal temp of chicken must be 180 degrees or 83 Celsius.
• Easy Sauce: In medium sauce pan whisk milk into mayonnaise, and warm over medium heat, stirring occasionally.
• Add cheese, thyme, pepper, and optional Tabasco sauce. Adjust seasoning to taste, stirring until cheese is melted.
• Heat until thickened slightly, (about 3 minutes).
• Serve chicken on platter with sauce in gravy boat.

ROASTED CHICKEN

Steps:

• Preheat oven to 400°. Mix seasonings., Place chickens on a rack in a roasting pan, breast side up. Rub seasonings over outside and inside of chickens. Tuck under wings; tie together drumsticks. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. (Cover loosely with foil if chickens brown too quickly.), Remove from oven; tent with foil. Let stand 15 minutes before carving.