Best 2 Roasted Herb Chicken And Gravy Recipes

Indulge in a culinary masterpiece with our roasted herb chicken and gravy recipe, a delectable dish that tantalizes taste buds and elevates any dining experience. This succulent chicken is roasted to perfection, infused with a vibrant blend of aromatic herbs, resulting in a crispy, golden-brown skin and tender, juicy meat. The accompanying gravy, crafted from the chicken's natural juices, is rich, flavorful, and sure to impress even the most discerning palate. Our comprehensive guide provides step-by-step instructions, ensuring that you can effortlessly recreate this restaurant-quality meal in the comfort of your own kitchen. Whether you're hosting a special occasion dinner or simply seeking a memorable weeknight meal, our roasted herb chicken and gravy will undoubtedly become a favorite. Discover the secrets to creating this culinary gem and embark on a journey of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC AND HERB ROASTED CHICKEN WITH MUSHROOM GRAVY

Garlic and Herb Roasted Chicken With Mushroom Gravy image

I grow fresh herbs in my garden, so I'm always looking for ways to use them. I don't like a lot of onion in my gravy, so I simply slice an onion for flavoring the broth but remove the slices before making the gravy. Once I substituted peeled whole shallets (because I had a few laying around) for the onions, again removing them before making the gravy. Garlic lovers be sure to see notes within the recipe! This meal is best served with mashed potatoes and steamed vegetables.

Provided by Spankie

Categories Chicken

Time 3h25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 ounces fresh mushrooms, sliced
1/2 cup onion, finely chopped
1 (3 -5 lb) roasting chickens
1/2 teaspoon seasoning salt
1 tablespoon butter, melted
1 tablespoon fresh parsley, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 garlic clove, crushed
water or chicken broth
1/4 cup water
2 tablespoons all-purpose flour
2 heads garlic (optional)

Steps:

Heat oven to 325°F In ungreased 12x8" (2 quart) baking dish, combine mushrooms and onion; spread evenly in the bottom of the baking dish.
Remove and discard giblets and neck (or save for another use) from the chicken body cavity. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Rub inside of the chicken cavity with seasoning salt.
Close neck cavity by bringing loose skin over the opening and holding in place with metal skewer. Twist wing tips under back.
In small bowl, combine butter, parsley, thyme, rosemary, and garlic; mix well. Spread over chicken and inside the cavity.
I usually place additional fresh rosemary and thyme sprigs in the cavity before closing. With string, tie legs and tail together. Place the chicken in the baking dish over the mushrooms and onion.
Bake at 325F for 2 to 2 1/2 hours. Chicken is done when drumstick moves easily up and down and twists in socket, and when chicken is fork-tender and juices run clear. Don't pierce the skin too often or you'll lose some moisture in the breasts.
Remove chicken from baking dish; place on serving dish or carving board. Cover and let stand 10 minutes before slicing.
Remove mushrooms (and onion, if desired) into saucepan. Pour pan drippings into 2 cup measuring cup. Remove as much fat as possible from the top. Add enough chicken broth to equal 1 1/2 cups of liquid.
Mix 1/4 cup water with flour and blend well.
Over medium heat, add flour mixture to mushrooms, stirring to combine and cook for 2 minutes. Add some of the reserved liquid if necessary to keep from getting too pasty.
Add remaining reserved liquid to the mushrooms, whisk gently and bring to a boil.
Reduce heat slightly and cook gray until thickened. Season with salt and pepper as needed.
Notes for garlic lovers: I cut the tops off two garlic heads (use more or less to your individual tastes and/or the amount of potatoes you're making) and place inside the chicken cavity before closing. Then, when making my mashed potatoes, I squeeze the garlic pulp into potatoes with some butter and chicken broth.

Nutrition Facts : Calories 353.7, Fat 25.3, SaturatedFat 7.9, Cholesterol 112, Sodium 118.9, Carbohydrate 4.1, Fiber 0.6, Sugar 1, Protein 26.2

ROASTED HERB CHICKEN AND GRAVY

Roasted Herb Chicken and Gravy image

This is the way I make my roasted chicken. I love it this way. It is savory , and succulent. It is seasoned with herbs,a hint of Lemon, Garlic, onion, white wine, and celery. it' is reminiscent of chicken soup flavor. The drippings make a great base for delicious chicken soup and gravy! Enjoy

Provided by Nor Mac

Categories Chicken

Time 2h20m

Number Of Ingredients 32

Ingredients

1 large oven roaster chicken
SEASONING FOR BREAST
4 Tbsp butter divided
1 Tbsp lemon juice
1/4 c chopped parsley
1 dash(es) salt and pepper
INSIDE OF CHICKEN CAVITY
1 Tbsp lemon juice
1/4 tsp rosemary
1/4 tsp thyme
1 pinch salt and pepper
1 medium onion quartered
2 stalk(s) celery cut coarsely
1 large clove garlic coarsely chopped
SKIN SEASONING
generous amount lawrys seasoning salt
1 Tbsp butter
1 pinch black pepper
INSIDE PAN
1/2 c white wine
1/2 c water
2 stalk(s) celery
1-2 c carrots
1 small onion quartered
GRAVY
3/4 c pan drippings
1 c water
3 1/2 Tbsp flour
1 tsp chicken boullion powder
1/2 tsp liquid browning seasoning
salt and pepper to taste
1/4 tsp poultry seasoning such as bell's

Steps:

1. Heat oven to 400 degree's . Rinse chicken with cold water inside and out. Pat dry with paper towels.
2. Mix salt, pepper, Rosemary, and Thyme together. Rub inside cavity with Lemon juice. Rub herb mixture in to cavity.
3. Fill cavity with the Garlic, celery, and onion. Tie legs together.
4. Mix softened butter with parsley, salt, pepper,and lemon juice. Stickf your fingers under skin of breast to separate it from meat. Rub mixture of Parsley and butter under skin onto the meat. Lay skin back down.
5. Butter outside skin. Season well with Seasoning salt and pepper. Mix wine with water. Pour aroun dhicken. Add celery , carrots., and onion. Place on middle rack of oven covered tightly. Baste with juices every 30-45 minutes. Remove cover last 15 minutes of cooking. This will brown the skin.
6. When chicken reaches internal temp. Of 165 degree's. Remove from oven. Remove 3/4 cup of pan drippings. Place in sauce pan. Whisk flour and cold water together until no lumps appear. Stir into chicken drippings. Add the Boullion, brownining seasoning, and salt and pepper. Stir over medium high heat until thickened. Remove from heat.
7. Remove vegetables from cavity. Place chicken on platter, and carve. Serve with gravy and choice of vegetables.

Tips:

Brining the chicken for 30 minutes before cooking helps it retain moisture and flavor.
Using a combination of fresh herbs like thyme, rosemary, and parsley adds a delicious aroma and taste to the chicken.
Roasting the chicken at a high temperature for a short time creates a crispy skin and juicy meat.
Basting the chicken with the melted butter and herb mixture throughout the cooking process keeps it moist and flavorful.
Making the gravy from the roasted chicken drippings adds extra flavor and richness to the dish.
Serving the roasted chicken with roasted vegetables or a salad makes a complete and satisfying meal.

Conclusion:

This roasted herb chicken and gravy recipe is an easy and delicious way to enjoy a classic comfort food. With its crispy skin, juicy meat, and flavorful gravy, this dish is sure to be a hit with the whole family. Whether you're serving it for a special occasion or a weeknight dinner, this recipe is sure to impress.