Simple Roast Chicken with pan gravy is the perfect Sunday dinner or holiday meal. The whole chicken is rubbed with garlic-herb butter, stuffed with lemon, garlic, and onions, then cooked to golden perfect on a bed of potatoes and carrots.
Preheat oven to 400°F. Place the chicken on the counter for at least 30 minutes to take the chill off.
Mix the softened butter, minced garlic, fresh sage, rosemary, parsley, salt, and pepper together in a small bowl. Set aside.
Gently slide your hand between the chicken breast and skin to loosen. Be careful not to pull too hard and rip the skin.
Grab about half of the herb butter with your hand and rub it under the skin. Place onion wedges, smashed garlic, and lemon halves inside the chicken cavity.
Rub the remaining herb butter around the entire outside of the chicken. Secure the legs with twine. Set aside.
Place the potatoes, carrots, onion slices, and lemon slices in a large cast iron skillet or roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to thoroughly coat. Add a few sprigs of rosemary and sage. Lay the chicken on top of the vegetables and place in preheated oven.
Roast in the oven for 1 to 1.5 hours depending on the size of your chicken. The internal temperature should read 165°F (74°C) in the thickest part of the thigh meat and the juices should run clear.
Transfer the chicken and vegetables to a serving platter and allow to rest for at least 10 minutes. Leave the pan juice in the skillet if making homemade gravy.
Pan Gravy
Place the skillet with the pan juices on the stove over medium heat. Whisk in the flour and simmer until it starts to thicken.
Slowly whisk in the chicken stock and continue cooking while stirring until thickened. Carefully pour into a gravy boat for serving.
Slice the chicken and serve with the vegetables and gravy.
Notes
How long do you roast a chicken?
All oven cook differently, but the general rule of thumb is 15 minutes per pound. My chicken was 5 pounds and took 1 hour and 15 minutes.
How do you store leftovers?
To store: cut chicken into slices or cubes and store in airtight containers in the refrigerator for up to 5 days.
To Freeze: separate the chicken into pieces (breasts, legs, wings), and place them in airtight storage containers or zipper top bags. Store in the freezer for up to 3 months. Allow to defrost overnight in the refrigerator before using.