Roast Chicken And Gravy Recipe

Prep

Remove the chicken from the refrigerator 30–45 minutes before roasting to come closer to room temperature. Preheat the oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels — dry skin yields a crisper roast.

Season and stuff

Season the cavity with about 1/2 teaspoon kosher salt and a few cracks of pepper. Insert the halved lemon, smashed garlic cloves, and 2 sprigs of thyme into the cavity. Gently loosen the skin over the breasts with your fingers and smear 2 tablespoons of the softened butter under the skin over each breast, then rub the remaining butter over the outside skin. Tie the legs together with kitchen twine and tuck the wing tips under the bird.

Vegetable base

In a roasting pan or large ovenproof skillet, toss the quartered onion, carrots and celery with 2 tablespoons olive oil and a pinch (~1/4 tsp) salt and pepper. Spread the vegetables in an even layer and place the chicken on top, breast side up.

Roast

Roast at 425°F (220°C) for 15 minutes to get skin started and color developed. Reduce the oven temperature to 375°F (190°C) and continue roasting for another 35–45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Total roast time will be about 55–70 minutes for a 3–3.5 lb chicken.

Rest

Transfer the chicken to a cutting board and tent loosely with foil. Let rest 15–20 minutes before carving — resting keeps juices in the meat and makes slicing easier. Reserve the roasting pan with vegetables and drippings for the gravy.

Bring to temp & season

Remove the sirloin from the refrigerator 30 minutes before cooking so it comes to room temperature. Pat dry with paper towels. Season both sides with the listed kosher salt and black pepper, pressing gently so the seasoning adheres.

Sear

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add the neutral oil and swirl to coat. Place the steak in the pan and sear undisturbed for 2–3 minutes until a brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C), longer for desired doneness.

Finish with butter

Lower the heat to medium. Add the 1 tablespoon butter, optional herb sprig and crushed garlic to the pan. Tilt the pan and spoon the melted butter over the steak (baste) for 30–60 seconds to build flavor. Transfer the steak to a cutting board and rest 5–10 minutes before slicing across the grain.

Collect drippings and deglaze

While the chicken rests, place the roasting pan with vegetables and drippings on the stovetop over medium heat. If pan is ovenproof but has a lot of burned bits, carefully spoon off excess fat until about 2–3 tablespoons remain. Add the optional 2 tablespoons white wine (or 2 tablespoons cold stock) to the hot pan and scrape the browned bits (fond) with a wooden spoon to deglaze; let the liquid reduce for 1 minute.

Make a roux

Sprinkle 2 tablespoons flour evenly over the pan juices and vegetables. Stir continuously for 1–2 minutes to cook the raw flour taste and create a blond roux; cook until the roux smells slightly nutty and starts to darken lightly.

Add stock and simmer

Gradually whisk in 2 cups cold chicken stock, a ladle at a time, scraping up any fond and smoothing lumps as you go. Bring to a gentle simmer and cook 4–6 minutes until the gravy thickens to coat the back of a spoon. If the gravy becomes too thick, add additional stock or water 1–4 tablespoons at a time to reach desired consistency.

Finish and season

Strain the gravy through a fine-mesh sieve into a small saucepan for a smooth texture, pressing on solids to extract flavor. Return to low heat, whisk in 1 tablespoon cold butter for shine, then stir in optional thyme leaves. Taste and season with salt and pepper to preference. Keep warm until ready to serve.