Roasted Chicken Recipe With Deep Onion-Garlic Gravy
This flavorful and aromatic roasted chicken recipe is a delightful dish that brings together a blend of paprika, thyme, and rosemary to complement the tender and juicy meat. The chicken is roasted to perfection on a bed of onions and garlic, creating a savory base for the rich pan sauce that is poured over the sliced chicken. Enjoy this comforting meal as a satisfying main course for dinner gatherings or special occasions.
— Constant Cookbook
Ingredients
- 2 medium onions (4 ounces each), cut in 8 wedges each
- 1 garlic head (about 12–14 garlic cloves total), peeled only
- 2 teaspoons paprika
- 2 teaspoons dried thyme leaves
- 1 teaspoon dried rosemary, crumbled
- 1/2 teaspoon black pepper
- 4- to 4 1/2-pound whole roasting chicken, cavity rinsed and patted dry
- 1 tablespoon canola oil
- 1 cup cold water
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
Instructions
- Preheat oven to 425°F.
- Place the onions and garlic on the bottom of a 13-inch by 9-inch baking pan.
- In a small bowl, combine the paprika, thyme, rosemary, and pepper. Coat the chicken with the oil and sprinkle the paprika mixture evenly over the chicken. Place on top of the onions and garlic.
- Bake 60–70 minutes or until internal temperature reaches 165°F when tested with a meat thermometer.
- Remove the chicken with 2 large spoons, preferably slotted, and place on cutting board. Let stand 10 minutes before slicing, discarding the skin.
- Meanwhile, to “degrease” the pan drippings, add the cold water to the pan drippings. Stir until well blended and drain the pan residue through a fine-mesh sieve, reserving both the liquid and the strained onion mixture.
- Pour the liquid portion into a resealable plastic sandwich bag, seal tightly, and place in freezer for 15 minutes to allow the fat to rise to the top.
- Hold the bag over a small saucepan. Using scissors, cut about ¼ inch off of the corner of the bag, allowing the juices to pour into the saucepan. Stop the flow to prevent the fat from being released. Discard the bag with the fat. Stir in the cornstarch and salt until cornstarch is completely dissolved.
- Add the reserved onion mixture. Bring to a boil over medium-high heat. Boil 1 minute, stirring frequently. Serve with the sliced chicken.
Cook Time
1H10M
Prep Time
PT30M
Yield
Serves 6
Nutrition
- Serving Size: 3.5 Oz Chicken + 1/4 Cup Gravy
- Calories: 712 kcal
- Carbohydrate Content: 6 g
- Protein Content: 58 g
- Fat Content: 49 g
- Saturated Fat Content: 14 g
- Cholesterol Content: 231 mg
- Sodium Content: 413 mg
- Fiber Content: 1 g
- Sugar Content: 2 g
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