Lemon and Rosemary Roasted Chicken with Pan Gravy

Wonderfully delicious and oh so flavorful!



Adjust Servings

Recipe CategoriesChicken


1eachorganic whole fryer, 1-3 lb.
 Eachsalt and freshly ground black pepper
1eachlemon, cut into quarters
1⁄4Cuporganic extra virgin olive oil
1⁄2Cuporganic yellow onion, diced
1⁄4Cuporganic celery, diced
1⁄4Cuporganic carrots, diced
1Tablespoonorganic all purpose flour
1 1⁄2Cuporganic chicken broth


  1. Preheat oven to 400°.
  2. Dry off the chicken with a paper towel and season the chicken with salt and pepper.
  3. Place the rosemary and lemon into the cavity of the bird.
  4. Rub the skin with oil and place breast side up in a flame proof roasting pan.
  5. Roast, basting occasionally with the accumulated pan juices or oil, for 40 minutes.
  6. 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.
  7. Continue roasting for 30-40 minutes until instant read thermometer reads 170°.
  8. Remove the chicken from the rack and let it rest for 15 minutes.
  9. Meanwhile, place the roasting pan on the stove over medium high heat and cook the vegetables until browned.
  10. Pour out the fat then add the flour.
  11. Cook, stirring frequently with a wooden spoon, about 5 minutes.
  12. Whisk in the chicken broth until completely smooth.
  13. Simmer the gravy until it reaches a sauce like consistency, about 10-12 minutes.
  14. Taste and adjust the seasoning with salt and pepper.
  15. Strain the gravy through a fine mesh sieve.
  16. Carve the chicken and serve with pan gravy.


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