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Chicken & Gravy Recipe

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4.4 from 71 reviews

A golden, herb-buttered roast chicken gets extra flavor from a savory Worcestershire, garlic, and herb oil, while baby potatoes roast underneath and soak up the drippings. Finish with an optional rich skillet gravy for a cozy, satisfying dinner for four.

Ingredients

Chicken and Potatoes

  • 1 whole chicken (4–5 pounds), neck and tail removed if present, trimmed of excess fat and patted completely dry
  • 1 tablespoon avocado oil or another high-smoke-point oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1½ pounds baby or mini creamer potatoes

Herb Butter

  • ¼ cup (4 tablespoons or ½ stick) unsalted butter, softened
  • 4 cloves garlic, finely chopped or grated
  • 3 tablespoons finely chopped fresh rosemary, sage, and/or thyme
  • ½ teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste

Savory Herb Oil

  • 6 tablespoons Worcestershire sauce
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely chopped or grated
  • 2 tablespoons finely chopped fresh rosemary, sage, and/or thyme

Optional Skillet Gravy

  • 3 tablespoons all-purpose flour
  • ½ cup dry white wine
  • 1½ cups chicken stock or broth
  • 1 tablespoon heavy cream, optional
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Make the savory herb oil.

    At least one day before roasting, whisk the Worcestershire sauce, olive oil, garlic, and herbs together in a small bowl. Cover and refrigerate overnight for food safety. Bring to room temperature before using.

  2. Make the herb butter.

    In a medium bowl, combine the softened butter, garlic, herbs, ½ teaspoon salt, and black pepper to taste. Mix well. Use right away, or store covered in the refrigerator for up to one week; soften before using.

  3. Prepare the chicken.

    About one hour before roasting, take the chicken and any chilled herb butter out of the refrigerator. Remove the neck and tail if present, trim excess fat or loose skin, and pat the chicken completely dry with paper towels. Tie the legs together securely with kitchen twine.

  4. Season beneath the skin.

    Gently loosen the skin over the breasts, thighs, and legs without tearing it. Spread the herb butter between the skin and meat. Put the chicken in a large bowl, drizzle with half of the savory herb oil, and turn to coat. Let it marinate for 30 minutes while the oven heats.

  5. Preheat the oven and skillet.

    Heat the oven to 425°F with a rack in the lower third. Pour the avocado oil into an 11-inch cast-iron skillet and spread it over the bottom. Place the skillet in the oven as it preheats.

  6. Start roasting the chicken.

    Season the chicken lightly with salt and pepper. Carefully place it in the hot skillet, shaking off excess marinade and reserving it. Roast for 30 minutes.

  7. Add the potatoes.

    Reduce the oven temperature to 400°F. Carefully move the skillet to the stovetop and transfer the chicken to a large plate with tongs. Add the potatoes to the hot skillet, set the chicken on top, and pour the reserved marinade over the chicken. Return the skillet to the oven.

  8. Roast and baste.

    Roast for another 45–60 minutes, basting the chicken with the pan drippings every 15 minutes. Rotate the skillet 180 degrees during basting if you like, for more even browning. Remove the chicken when an instant-read thermometer inserted into the thickest part of the thigh reads 155°F; its temperature will continue to rise as it rests.

  9. Rest the chicken.

    Carefully transfer the chicken to a large board or platter and move the potatoes to a serving dish. Loosely tent the chicken with foil and rest for 10–15 minutes, until its temperature reaches a safe 165°F and the juices have had time to redistribute.

  10. Make the optional skillet gravy.

    Carefully pour the skillet drippings into a heatproof bowl or measuring cup. Skim off and discard about half the fat, then return the remaining drippings to the skillet over medium-low heat. Whisk in the flour and cook for 2–3 minutes, until the roux darkens. Slowly whisk in the white wine and let it bubble and reduce slightly. Add the chicken stock and whisk until the gravy thickens to your liking. Remove from the heat, stir in the cream if desired, and season with salt and pepper to taste.

  11. Carve and serve.

    Carve the rested chicken and serve with the roasted potatoes and optional skillet gravy.

Notes

  • Make the savory herb oil a day ahead and refrigerate it while it infuses; do not leave garlic-infused oil at room temperature overnight.
  • Fresh rosemary, sage, and thyme can be used in any combination to make up the herb amounts.
  • Roasting time varies with the size of the chicken and the accuracy of the oven. Use an instant-read thermometer rather than relying only on timing.
  • The chicken is removed from the oven at 155°F as directed, then rests until carryover cooking brings it to 165°F.
  • The skillet gravy is optional. Add salt only after tasting, since the drippings and stock may already be salty.
  • Take care when handling the preheated cast-iron skillet and hot drippings.

Find it online: https://recipethrive.com/chicken-and-gravy-recipe/