Herb Roasted Chicken with Pan Gravy

Name: Herb Roasted Chicken with Pan Gravy
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 Portionen
Ingredients: 1 piece onion; 2 piece carrots; 1 piece free range chicken; 1 piece lemon; 1 bunch thyme; 25 g butter; 1 tbsp plain flour; 250 ml chicken stock

Main Course

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h 50 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This herb roasted chicken with pan gravy is a classic comfort food dish, perfect for a Sunday dinner or a festive occasion. The chicken is infused with the bright flavors of lemon and thyme, while the pan gravy is rich and savory. I've been making this recipe for years, and it's always a crowd-pleaser. The key is to let the chicken rest before carving, which allows the juices to redistribute and keeps the meat moist. Serve with your favorite sides for a complete and satisfying meal. It's especially delicious in the autumn when fresh herbs are abundant.

Ingredients (8 ingredients)

1 piece onion
2 piece carrots
1 piece free range chicken
1 piece lemon
1 bunch thyme
25 g butter
1 tbsp plain flour
250 ml chicken stock

Preparation (10 steps)

Preheat Oven

Preheat oven to 190°C (375°F). Ensure a shelf is ready in the middle of the oven without any shelves above it.

Prepare Vegetables

Roughly chop 1 onion and 2 carrots. Scatter the chopped vegetables over the base of a roasting tin that fits the whole chicken.

Season and Stuff Chicken

Season the cavity of the chicken liberally with salt and pepper. Stuff with 2 lemon halves and a small bunch of thyme, if using.

Butter and Season Chicken Exterior

Sit the chicken on the vegetables in the roasting tin. Smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.

Roast Chicken

Place the roasting tin in the preheated oven and leave, undisturbed, for 1 hour 20 minutes. To check, pierce the thigh with a skewer and the juices should run clear.

Rest Chicken

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 minutes. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.