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One Pan Roasted Chicken and Gravy

This one pan chicken recipe is absolutely delicious and simple!

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 4 people

Ingredients

  • 1 4-5 lb chicken patted dry
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 lemon halved and sliced
  • 1 large yellow onion peeled and halved – leave one half whole, and chop the other half into small pieces
  • 1.5 lb potatoes I used fingerling
  • Gravy:
  • 1 T olive oil
  • 4-5 sprigs of thyme
  • 1 cup chicken broth
  • 1-2 tablespoons marsala wine
  • 2 teaspoons AP or gravy flour

Instructions

  1. Preheat your oven to 450F.
  2. In a small bowl, mix 2 tablespoons of olive oil with the garlic.
  3. Pour the garlic oil over the chicken, then salt and pepper the inside and outside of the bird and lay it in a roasting pan. Lay lemon slices under the chicken, and the thyme on top of it. You can also slip lemon slices under the skin of the chicken if you’d like.
  4. Stuff the ½ of the onion and the other half of the lemon into the chicken cavity.
  5. Toss or brush the potatoes and remaining onion with olive oil, and place them alongside the chicken in the pan.
  6. Roast the chicken at 400F for 30 – 35 minutes, then turn the heat down to 350F for the remaining time, which should be around 40 minutes. You’ll want to stick the chicken with a knife in its leg joint, or even cut away a bit of it to make sure its done.
  7. When a chicken is done, its juices run clear. You can always put a chicken back into the oven, so please don’t stress about this. You can’t, however, undo a grossly overcooked chicken. So try to not do that.
  8. When the chicken is thoroughly cooked, lift it out of the pan and onto a carving board. Put the potatoes alongside the chicken, but leave the onions in the pan.
  9. There will be some fat at the bottom of the pan. Remove all but 1-2 tablespoons of it, being careful not to remove any of the browned pan drippings, which are going to add flavour to your gravy.
  10. In a measuring cup, mix the 1 cup of chicken broth with the flour and stir vigorously to dissolve the flour.
  11. Place the chicken pan with the drippings onto a stove burner on medium high heat. Pour in the broth and the marsala, and using a wooden spoon or a whisk, start scraping the browned drippings off the bottom of the pan while stirring the broth in. You’ll see the mixture begin to thicken as it starts to simmer. That’s your gravy!
  12. When the gravy is at the desired thickness, remove it from the heat and place into a cup or gravy boat.
  13. Serve immediately.