Roasted Chicken

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Prep Time: 15 minutes
Cooking Time Estimate Per Pound: 15 minutes
Servings: 4
Calories: 242kcal

Equipment

  • Roasting Pan

Ingredients

  • Whole Chicken (serving size about 3 to 4oz per portion) use leftover breast meat for upcoming sandwich or salad recipes. Use thigh, drumstick, carcass meat for future soups.
  • 2 tsp Extra-virgin olive oil
  • 1 Tbsp Fresh thyme minced, plus sprigs for garnish
  • 2 tsp Garlic powder
  • 4 slices Crusty bread

Gravy

  • 1.5 cups Chicken broth if there is a lot of pan drippings after cooking use less broth
  • 4 tsp All-purpose flour dissolved in an equal amount of water to form a paste.
US Customary - Metric

Instructions

  • Preheat oven to 400°F.
  • Pat the chicken dry with paper towels.
  • Massage the olive oil on the outside; season very well with thyme, garlic powder, salt and pepper. Rub the seasoning onto the skin.
  • Position the chicken breast-side up, on a parchment paper-lined baking sheet or, in a roasting pan with a rack. Refer to the directions for cooking on the packaging (estimate of 15 minutes per pound) to an internal temperature of 160°F using a thermometer.
    (Thermometer should probe into the thickest part of the breast away from any bones and also probe in the thickest part of the thigh so the probe doesn't touch a bone)
  • Once cooked, pour all of the drippings from the pan into a saucepan. Add chicken broth and bring to a simmer over medium heat. Once simmering slowly stir in the flour/water mixture. Let simmer until the liquid thickens into a smooth thick gravy. Taste and adjust the seasoning with salt and pepper if needed (add more flour/water mix to the gravy if needed to thicken more).
  • Allow to rest for about 15 minutes before removing the breast and slicing.
  • Spoon a small amount of the gravy over the chicken. Serve with bread. Garnish with thyme.

Notes

Pro Tip: Use the leftover breast meat for sandwiches or salads. Pull off the remaining meat from the thigh, drum stick, and carcass and use it for upcoming soups or stews. Leftovers can be used within 5 days or wrapped tight and frozen for future use. Make sure to look ahead in the menu to plan for. 

Nutrition

Calories: 242kcal | Carbohydrates: 9g | Protein: 24g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 637mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 2mg

Roasted Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cooking Time Estimate Per Pound 15 minutes
Servings 4
Calories 242 kcal

Equipment

  • Roasting Pan

Ingredients
 
 

  • Whole Chicken (serving size about 3 to 4oz per portion) use leftover breast meat for upcoming sandwich or salad recipes. Use thigh, drumstick, carcass meat for future soups.
  • 2 tsp Extra-virgin olive oil
  • 1 Tbsp Fresh thyme minced, plus sprigs for garnish
  • 2 tsp Garlic powder
  • 4 slices Crusty bread

Gravy

  • 1.5 cups Chicken broth if there is a lot of pan drippings after cooking use less broth
  • 4 tsp All-purpose flour dissolved in an equal amount of water to form a paste.

Instructions
 

  • Preheat oven to 400°F.
  • Pat the chicken dry with paper towels.
  • Massage the olive oil on the outside; season very well with thyme, garlic powder, salt and pepper. Rub the seasoning onto the skin.
  • Position the chicken breast-side up, on a parchment paper-lined baking sheet or, in a roasting pan with a rack. Refer to the directions for cooking on the packaging (estimate of 15 minutes per pound) to an internal temperature of 160°F using a thermometer.
    (Thermometer should probe into the thickest part of the breast away from any bones and also probe in the thickest part of the thigh so the probe doesn't touch a bone)
  • Once cooked, pour all of the drippings from the pan into a saucepan. Add chicken broth and bring to a simmer over medium heat. Once simmering slowly stir in the flour/water mixture. Let simmer until the liquid thickens into a smooth thick gravy. Taste and adjust the seasoning with salt and pepper if needed (add more flour/water mix to the gravy if needed to thicken more).
  • Allow to rest for about 15 minutes before removing the breast and slicing.
  • Spoon a small amount of the gravy over the chicken. Serve with bread. Garnish with thyme.

Notes

Pro Tip: Use the leftover breast meat for sandwiches or salads. Pull off the remaining meat from the thigh, drum stick, and carcass and use it for upcoming soups or stews. Leftovers can be used within 5 days or wrapped tight and frozen for future use. Make sure to look ahead in the menu to plan for. 

Nutrition

Calories: 242kcalCarbohydrates: 9gProtein: 24gFat: 13gSaturated Fat: 3gCholesterol: 61mgSodium: 637mgPotassium: 112mgFiber: 1gSugar: 1gVitamin A: 26IUVitamin C: 9mgCalcium: 20mgIron: 2mg
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