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Cook Time:40 minsAdditional Time:2 hrs 5 minsTotal Time:2 hrs 45 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:40 minsAdditional Time:2 hrs 5 minsTotal Time:2 hrs 45 minsServings:8Yield:8 servings
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:2 hrs 5 mins
Additional Time:
2 hrs 5 mins
Total Time:2 hrs 45 mins
Total Time:
2 hrs 45 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsChicken1 5-pound whole chicken, giblets removed1 ½teaspoonskosher salt½teaspoonground pepper1cupchopped onion1cupchopped celery1cupchopped carrot1teaspoonextra-virgin olive oilPan GravyRoasting pan drippings and vegetables1-1 1/4 cups low-sodium chicken broth or homemade chicken stock1tablespooncornstarch1tablespoonwater1teaspoonbutter
Cook Mode(Keep screen awake)
Ingredients
Chicken
1 5-pound whole chicken, giblets removed
1 ½teaspoonskosher salt
½teaspoonground pepper
1cupchopped onion
1cupchopped celery
1cupchopped carrot
1teaspoonextra-virgin olive oil
Pan Gravy
Roasting pan drippings and vegetables
1-1 1/4 cups low-sodium chicken broth or homemade chicken stock
1tablespooncornstarch
1tablespoonwater
1teaspoonbutter
DirectionsTo prepare chicken: Preheat oven to 450 degrees F. Coat a small, shallow roasting pan with cooking spray.Let chicken stand at room temperature for 30 minutes. Thoroughly pat dry with paper towels, inside and out. Gently separate the skin from the meat and season under the skin and inside the cavity with salt and pepper. Tie the legs together with kitchen string, mostly closing the cavity opening. Tuck the wing tips under the chickens. Place onion, celery and carrot in the prepared roasting pan. Brush the chicken with oil and set on top of the vegetables, about 2 inches apart.Roast in the center of the oven for 40 minutes. Rotate the pan 180 degrees . Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, registers at least 165 degrees F, 20 to 30 minutes more.Tilt the chicken so the juice from the cavity runs into the pan. Reserve the juice and vegetables for making the gravy. Transfer the chicken to a clean cutting board. Let rest 15 minutes.Meanwhile, prepare pan gravy: Set a fine-mesh sieve over a 4-cup measuring cup (or similar-size bowl). Scrape the reserved pan juices and roasted vegetables into the sieve; press on the vegetables to extract as much liquid as possible. (Discard the vegetables.) Transfer the juices to the freezer for about 10 minutes.Spoon the layer of fat off the top of the pan juices, then add enough broth (or stock) to the defatted juices to make 1 1/2 cups. Pour the mixture into a small saucepan and bring to a boil. Reduce heat to medium-high and boil until reduced to about 1 1/4 cups, 5 to 7 minutes.Whisk cornstarch and water in a small bowl; whisk the mixture into the boiling liquid. Cook, whisking, until thickened, 1 minute. Remove from heat and stir in butter.Remove the string from the chicken and carve. Serve the chicken with the gravy.
Directions
To prepare chicken: Preheat oven to 450 degrees F. Coat a small, shallow roasting pan with cooking spray.Let chicken stand at room temperature for 30 minutes. Thoroughly pat dry with paper towels, inside and out. Gently separate the skin from the meat and season under the skin and inside the cavity with salt and pepper. Tie the legs together with kitchen string, mostly closing the cavity opening. Tuck the wing tips under the chickens. Place onion, celery and carrot in the prepared roasting pan. Brush the chicken with oil and set on top of the vegetables, about 2 inches apart.Roast in the center of the oven for 40 minutes. Rotate the pan 180 degrees . Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, registers at least 165 degrees F, 20 to 30 minutes more.Tilt the chicken so the juice from the cavity runs into the pan. Reserve the juice and vegetables for making the gravy. Transfer the chicken to a clean cutting board. Let rest 15 minutes.Meanwhile, prepare pan gravy: Set a fine-mesh sieve over a 4-cup measuring cup (or similar-size bowl). Scrape the reserved pan juices and roasted vegetables into the sieve; press on the vegetables to extract as much liquid as possible. (Discard the vegetables.) Transfer the juices to the freezer for about 10 minutes.Spoon the layer of fat off the top of the pan juices, then add enough broth (or stock) to the defatted juices to make 1 1/2 cups. Pour the mixture into a small saucepan and bring to a boil. Reduce heat to medium-high and boil until reduced to about 1 1/4 cups, 5 to 7 minutes.Whisk cornstarch and water in a small bowl; whisk the mixture into the boiling liquid. Cook, whisking, until thickened, 1 minute. Remove from heat and stir in butter.Remove the string from the chicken and carve. Serve the chicken with the gravy.
To prepare chicken: Preheat oven to 450 degrees F. Coat a small, shallow roasting pan with cooking spray.
Let chicken stand at room temperature for 30 minutes. Thoroughly pat dry with paper towels, inside and out. Gently separate the skin from the meat and season under the skin and inside the cavity with salt and pepper. Tie the legs together with kitchen string, mostly closing the cavity opening. Tuck the wing tips under the chickens. Place onion, celery and carrot in the prepared roasting pan. Brush the chicken with oil and set on top of the vegetables, about 2 inches apart.
Roast in the center of the oven for 40 minutes. Rotate the pan 180 degrees . Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, registers at least 165 degrees F, 20 to 30 minutes more.
Tilt the chicken so the juice from the cavity runs into the pan. Reserve the juice and vegetables for making the gravy. Transfer the chicken to a clean cutting board. Let rest 15 minutes.
Meanwhile, prepare pan gravy: Set a fine-mesh sieve over a 4-cup measuring cup (or similar-size bowl). Scrape the reserved pan juices and roasted vegetables into the sieve; press on the vegetables to extract as much liquid as possible. (Discard the vegetables.) Transfer the juices to the freezer for about 10 minutes.
Spoon the layer of fat off the top of the pan juices, then add enough broth (or stock) to the defatted juices to make 1 1/2 cups. Pour the mixture into a small saucepan and bring to a boil. Reduce heat to medium-high and boil until reduced to about 1 1/4 cups, 5 to 7 minutes.
Whisk cornstarch and water in a small bowl; whisk the mixture into the boiling liquid. Cook, whisking, until thickened, 1 minute. Remove from heat and stir in butter.
Remove the string from the chicken and carve. Serve the chicken with the gravy.
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Nutrition Facts(per serving)184Calories7gFat0gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
