Lemon and Rosemary Roasted Chicken with Pan Gravy
Lemon and Rosemary Roasted Chicken with Pan Gravy
Wonderfully delicious and oh so flavorful!
Ingredients
- 1 organic whole fryer, 1-3 lb.
- salt and freshly ground black pepper
- 2 rosemary
- 1 lemon, cut into quarters
- 0.25 cup organic extra virgin olive oil
- 0.5 cup organic yellow onion, diced
- 0.25 cup organic celery, diced
- 0.25 cup organic carrots, diced
- 1 tablespoon organic all purpose flour
- 1.5 cups organic chicken broth
Instructions
- Preheat oven to 400°.
- Dry off the chicken with a paper towel and season the chicken with salt and pepper.
- Place the rosemary and lemon into the cavity of the bird.
- Rub the skin with oil and place breast side up in a flame proof roasting pan.
- Roast, basting occasionally with the accumulated pan juices or oil, for 40 minutes.
- Remove the pan from the oven, lift out the bird, and scatter the onion, celery and carrots on the bottom of the pan, then replace the bird.
- Continue roasting for 30-40 minutes until instant read thermometer reads 170°.
- Remove the chicken from the rack and let it rest for 15 minutes.
- Meanwhile, place the roasting pan on the stove over medium high heat and cook the vegetables until browned.
- Pour out the fat then add the flour.
- Cook, stirring frequently with a wooden spoon, about 5 minutes.
- Whisk in the chicken broth until completely smooth.
- Simmer the gravy until it reaches a sauce like consistency, about 10-12 minutes.
- Taste and adjust the seasoning with salt and pepper.
- Strain the gravy through a fine mesh sieve.
- Carve the chicken and serve with pan gravy.
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