Pan-Roasted Chicken & Gravy

Pan-Roasted Chicken & Gravy

19 Reviews
From: EatingWell Magazine, September/October 2007

A cast-iron skillet is the perfect vessel for a simple roast chicken. Almost every side dish, be it vegetables, legumes, pasta or rice, goes well with it.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 large clove garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
  • 1½ teaspoons fresh thyme leaves
  • 1 3½-pound chicken, giblets removed
  • 1 teaspoon peanut or canola oil
  • 2 teaspoons butter, softened, divided
  • 2 teaspoons all-purpose flour
  • 1½ cups reduced-sodium chicken broth
  • 1 tablespoon minced fresh flat-leaf parsley, for garnish


  • Active

  • Ready In

  1. Preheat oven to 400°F.
  2. Mash garlic and salt into a paste in a small bowl, using the back of a spoon. Stir in pepper and thyme.
  3. With a sharp knife, remove any excess fat from chicken. Dry the inside with a paper towel. With your fingers, loosen the skin over the breasts and thighs to make pockets, being careful not to tear the skin. Rub the garlic mixture over the breast and thigh meat.
  4. Heat oil and 1 teaspoon butter in a 12-inch cast-iron skillet over medium heat. Add the chicken and cook, turning often, until nicely browned on all sides, about 10 minutes.
  5. Transfer the pan to the oven and roast the chicken until the internal temperature in the thickest part of the thigh reaches 165°F, 50 minutes to 1 hour. Transfer the chicken to a clean cutting board; tent with foil.
  6. Meanwhile, mash the remaining 1 teaspoon butter and flour in a small bowl until a paste forms. Place the pan (use caution, the handle will be hot) over medium-high heat. Add broth and bring to a simmer, stirring to scrape up any browned bits. Gradually whisk in the butter-flour paste a few bits at a time, until the gravy thickens, about 8 minutes. Remove from the heat and let stand for 5 minutes, allowing any fat to rise to the top. Skim off the fat with a spoon. Carve the chicken and serve with the gravy. Garnish with parsley, if desired.

Nutrition information

  • Per serving: 208 calories; 9 g fat(3 g sat); 0 g fiber; 1 g carbohydrates; 29 g protein; 8 mcg folate; 89 mg cholesterol; 0 g sugars; 0 g added sugars; 97 IU vitamin A; 1 mg vitamin C; 17 mg calcium; 1 mg iron; 314 mg sodium; 290 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 4 lean meats

Reviews 19

January 05, 2012
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By: EatingWell User
Just make sure you cook this chicken through, total time is at least 2 hours. Pros: tasty, flavorful Cons: Seriously, 1.5 hrs for that size chicken, needs to be 2 hours
October 10, 2011
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By: EatingWell User
Yummy I made this Sunday afternoon for our evening meal. It turned out just like the picture! It was super moist and almost falling off the bone. I'm not big on touching raw meat but it wasn't so bad. My gravy NEVER turns out right (never seems to thicken) but it still tasted good. The boyfriend used very little ketchup on this one (he uses it on everything before tasting it.) Will make again
March 08, 2011
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By: jordanhorowitz
Better than my favorite roast chicken I usually butterfly a chicken and roast it on top of vegetables (onions, carrots, celery, parsnips, potatoes). It gets rave reviews, so I was wary of trying this recipe. But, how could I not try it with the amazing reviews it received? I must agree with everyone else, this was outstanding--tender, moist, and fabulous gravy. From now on, this is the standard roast chicken method in our home.
February 17, 2011
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By: cronin.jamie
Delicious I am usually a silent reader/user but I created a log-in just so I could give this recipe a 5 star rating. The recipe was very easy to make and the chicken was delicious!
October 18, 2010
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By: mollakate
This looks like a picture from a magazine when it comes out of the oven, and it tastes just as good! Just be sure to truss the chicken; if you don't the chicken will flop around annoyingly while you try to brown it. That said, this recipe is perfect.
June 07, 2010
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By: EatingWell User
That's a wonderful dish you people have created and it tastes wonderful and the fun part about it is that is a low cost meal.
April 02, 2010
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By: EatingWell User
It's worth buying a cast-iron skillet if only for this recipe alone. I use a cut-up fryer instead of a whole chicken, lowered the cooking time to 45 minutes, and it's perfect every time. Awesome recipe.
March 14, 2010
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By: EatingWell User
The BEST chicken ever! Moist, Delicious and easy and to make. This one is a keeper for sure.
January 07, 2010
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By: EatingWell User
Excellent! This was the best chicken we have ever had. I will definetly be making this again and have passed the recipe on to my family.
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