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Classic Roast Chicken with Gravy Recipe

Classic Roast Chicken with Gravy Recipe

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Ingredients

Count

Nutrition

286

Calories

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Ingredients:

Serving

1 (3 3/4-lb) whole roasting chicken
1 tbsp butter, softened
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried rubbed sage
1/8 tsp freshly ground black pepper
2 carrots, peeled and halved
4 stalks celery, halved
1 onion, quartered
1/2 cup dry white wine
1 1/2 cups fat-free , less-sodium chicken broth
2 tbsp all-purpose flour
3 tbsp water
1/4 tsp salt

Directions:

Preheat oven to 375°.
To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place carrots, celery, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.
Bake at 375° for 40 minutes.
Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.
To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure. Pour wine into bag; add drippings from pan. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.
Return vegetables to pan. Add wine mixture and broth to pan; cook 10 minutes over medium heat, scraping pan to loosen browned bits. Remove vegetables from pan using a slotted spoon; discard. Combine flour and water in a small bowl, stirring with a whisk to form a slurry; add slurry and 1/4 teaspoon salt to pan, stirring constantly. Simmer 1 minute or until slightly thick.
Remove skin from chicken; discard. Carve chicken, and serve with gravy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	285.84 Kcal (1197 kJ)
Calories from fat	77.5 Kcal
		% Daily Value*
Total Fat	8.61g	13%
Cholesterol	275.2mg	92%
Sodium	778.06mg	32%
Potassium	783.72mg	17%
Total Carbs	14.5g	5%
Sugars	6.01g	24%
Dietary Fiber	3.02g	12%
Protein	31.09g	62%
Vitamin C	21.4mg	36%
Vitamin A	3.7mg	125%
Iron	7.7mg	43%
Calcium	130.6mg	13%

Amount Per 100 g
Calories	76.26 Kcal (319 kJ)
Calories from fat	20.67 Kcal
		% Daily Value*
Total Fat	2.3g	13%
Cholesterol	73.42mg	92%
Sodium	207.57mg	32%
Potassium	209.08mg	17%
Total Carbs	3.87g	5%
Sugars	1.6g	24%
Dietary Fiber	0.8g	12%
Protein	8.29g	62%
Vitamin C	5.7mg	36%
Vitamin A	1mg	125%
Iron	2.1mg	43%
Calcium	34.8mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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