Garlic Roasted Chicken with Gravy

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 298.7
  • Total Fat: 17.4 g
  • Cholesterol: 114.3 mg
  • Sodium: 969.2 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 26.2 g

View full nutritional breakdown of Garlic Roasted Chicken with Gravy calories by ingredient
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Placing fresh herbs, garlic and onion in the cavity infuses the chicken with subtle yet wonderful flavor and aroma. Placing fresh herbs, garlic and onion in the cavity infuses the chicken with subtle yet wonderful flavor and aroma.
Number of Servings: 4


    1 (3.5 lb) chicken
    1 lemon, halved
    1 onion, halved
    4 fresh rosemary sprigs
    4 fresh thyme sprigs
    6 garlic cloves, peeled
    1 cup Chicken Stock
    2 tbsp fresh lemon juice
    1 tbsp cornstarch
    3 tbsp dry white wine
    1 shallot, finely chopped
    1/4 tsp dried sage
    1/4 tsp salt
    1/4 cup water


Preheat the oven to 400 degrees; spray the rack of a roasting pan with nonstick spray. Remove the chicken giblets and neck from the body cavity; refrigerate or freeze for another use. Rinse the chicken under cold running water inside and out; pate dry with paper towels.

Place the lemon, onion, rosemary, thyme, and 5 of the garlic cloves in the body cavity. Place the chicken, breast side up, on the rack in the roasting pan. Roast 30 minutes; pour the broth and lemon juice over the chicken. Reduce the oven temperature to 325. Roast, basting frequently, until cooked through and the juices run clear when te thigh is pierced in the thickest part, and an instant-read thermometer inserted in the thigh regiseters 180 degrees, about 1 hour longer. Transfer the chicken to a cutting board; let stand 15 minutes.

Meanwhile, mince the remaining garlic clove. Pour the pan juices into a medium saucepan, skimming off any fat and reserving 1 tbsp of the juices in a small bowl. Dissolve the cornstarch in the reserved juices. Add the wine, minced garlic, shallot, sage, salt, and water to the saucepan; bring to a boil and boil 5 minutes. Reduce the heat to low and whicsk in the dissolved cornstarch; cook, stirring constantly, until the gravy thickens, about 1 minute. Remove the lmeon, onion, and herbs from the cavity and discard; carve the chicken and serve with the gravy. Remove the sking before eating.

Number of Servings: 4

Recipe submitted by SparkPeople user BREEHARDY.

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