75-Min Roast Chicken with Lemon & Pan Gravy
A whole chicken roasted golden with lemon slices until the skin crackles, then pan gravy made from the drippings. Simple, classic, and feeds 2–4.
- Total time
- 75 min
- Servings
- 2
- Calories
- 485
- Protein
- 52g
Ingredients
- 1 3–4 lb bird whole chicken
- 2 whole lemon
- 4 sprigs fresh thyme or rosemary
- 2 tbsp butter
- ½ cup chicken broth
- 1 tbsp all-purpose flour
- ¼ cup white wine or dry sherry (optional)
Instructions
- 1
Preheat oven to 425°F. Pat chicken dry inside and out with paper towels.
- 2
Halve both lemons and stuff them into the chicken cavity with thyme sprigs.
- 3
Rub 2 tbsp butter all over the chicken skin. Season generously with salt and pepper.
- 4
Place chicken breast-side up on a roasting pan. Roast 55–60 minutes until skin is golden and juices run clear when thigh is pierced.
- 5
Transfer chicken to a cutting board and let rest 10 minutes. Pour pan drippings into a small saucepan.
- 6
Whisk flour into drippings, add broth and wine if using, then simmer 3–4 minutes until thickened and glossy.
- 7
Carve chicken and serve with pan gravy. Lemon halves from the cavity can be squeezed over the meat.
Tools you’ll need
- roasting pan
- instant-read thermometer
- paper towels
- cutting board
- carving knife
- small saucepan
- whisk
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