Roast Chicken And Gravy


1 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 garlic cloves, minced
Salt and pepper
2 tablespoons olive oil
1 lemon quartered
1 whole chicken, 4-5 lbs
1 cup water
3 teaspoons cornstarch
2 cups low-sodium chicken broth
¼ cup heavy cream or half&half
2 tablespoons unsalted butter, chilled


Process parsley, thyme, rosemary, garlic, 1 teaspoon salt, and 1 teaspoon pepper in a food processor until paste forms. Combine herb paste with oil in a small bowl. Set aside.
Place the lemon quarters inside the chicken.
Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and rub herb paste under the skin of the chicken, making sure to coat the breast, thigh, and leg meat. Tuck wings behind the back, and tie legs together with kitchen twine. Transfer chickens to a platter. Cover and refrigerate for 1 hour.

Arrange chicken breast side down in a roasting pan. Roast until thigh meat registers 135 degrees, 35 minutes. Remove chicken from the oven and, using a wad of paper towel, flip breast side up (meat that was facing inside should now be facing outside). Pour 1 cup of water into the roasting pan. Return chicken to the oven and roast until thigh meat registers 170 degrees, 25 minutes. Transfer chicken to carving board and let rest 20 minutes.

Whisk cornstarch with chicken broth in a small bowl until no lumps remain. Pour pan juices and any accumulated chicken juices into a saucepan. Add broth and cream and bring to boil. Reduce heat to medium-low and simmer until sauce is slightly thickened and reduced 8 to 10 minutes. Off heat, whisk in butter. . Season with salt and pepper. Carve chickens and serve, passing sauce at the table.


Serve with

Whole Grain and Wild Rice

Oven Roasted AsparagusPlace one bunch of asparagus in a baking dish. Drizzle with 3 tablespoons of olive oil. Sprinkle with salt, pepper, and garlic powder, Roast in a 400 degree F oven for 15 minutes.