Crispy Roast Chicken with Pan Gravy

Course: Main Course, Main Dish

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 1 25

Rest Time: 10

Total Time: 1 45

Servings: servings

Calories: 593kcal

Author: Jazzmine Woodard

Well-seasoned, juicy whole-roasted chicken with crispy skin finished with a simple gravy made with pan drippings

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Equipment

1 cutting board
1 knife
1 kitchen spoon
1 mixing bowl
paper towels
kitchen twine
1 large cast iron skillet or Dutch oven or other oven-safe pan
1 food thermometer optional

Ingredients

For the Chicken

1 pound carrots
½ onion
½ lemon
2 tablespoons avocado oil
1 ½ teaspoon sea salt plus more for seasoning vegetables
1 teaspoon smoked paprika
½ teaspoon black pepper plus more for seasoning vegetables
½ teaspoon white pepper
½ teaspoon freeze-dried lemon powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground thyme
¼ teaspoon powdered bay leaf
¼ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
4-6 pounds whole uncooked chicken with neck and giblets removed

For the Gravy

¼ cup white wine
¼ cup water
1 tablespoon cornstarch

Instructions

To Make the Roasted Chicken

Preheat oven to 450 degrees. Cut carrots into bite-sized pieces, cut onion into quarters, and slice lemon.
1 pound carrots, ½ onion, ½ lemon
Mix avocado oil with sea salt, smoked paprika, black pepper, white pepper, lemon powder, garlic powder, onion powder, thyme, bay leaf powder, cayenne pepper, and nutmeg until uniform.
2 tablespoons avocado oil, 1 ½ teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon white pepper, ½ teaspoon freeze-dried lemon powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground thyme, ¼ teaspoon powdered bay leaf, ¼ teaspoon cayenne pepper, ¼ teaspoon ground nutmeg, 1 teaspoon smoked paprika
Use paper towels to pat chicken skin dry. Gently pull (but don’t completely remove) the skin away from top of chicken (breast side) and rub some of the spice and oil mixture between the skin and meat. Flip chicken over and repeat on the other side of chicken then rub spice and oil mixture all over the rest of the chicken until all the mixture is used up and chicken is evenly coated.
4-6 pounds whole uncooked chicken
Use kitchen twine to tie the chicken legs and wings close to the body of the bird. This helps ensure they won’t cook faster than the rest of the meat and burn.
Place chicken into roasting dish then arrange the cut carrots, onion, and lemon around it and sprinkle them with pinches of salt and pepper. Place pan into oven on middle rack and reduce heat to 375 degrees. Roast for about 20 minutes per pound of chicken or until the breast meat reaches 165 degrees. For example, my four pound chicken roasted for one hour and 20 minutes.
Let roasted chicken rest in pan for about 10 minutes then remove the chicken, carrots, and lemon from pan in order to make the gravy.

To Make the Pan Gravy

Skim off any fat from surface of the pan drippings and discard. Place pan on stove top over medium flame and stir in white wine.
¼ cup white wine
Heat liquid until bubbling then mix water and cornstarch together to create a slurry and stir into pan until dissolved.
¼ cup water, 1 tablespoon cornstarch
Reduce heat to medium low and continue cooking until mixture has thickened into a gravy (about three minutes). Remove twine from chicken and serve with gravy.

Notes

Preparation

You can can bake this chicken up to three days in advance. To get the skin crispy again after storage and reheating, I recommend reheating in the air fryer or in the oven using the broil setting for the last few minutes.

Storage

Cool the chicken to room temperature then store refrigerated in an airtight container. You can refrigerate it whole or in carved pieces. Keeps for up to four days.

To freeze, place cooled and carved chicken pieces into an airtight, freezer-safe container then into the freezer. Keeps for up to four months once frozen.

Nutrition