Pan-Roasted Chicken & Gravy

From EatingWell: September/October 2007 — Subscribe Now!

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.

READER'S COMMENT:

"This was very tasty. I couldn't get the gravy to thicken properly though. I definitely used 2 tsp. of flour. I suppose I should have added more as I realized it wasn't thickening up. I made this with mashed potatoes and a salad. It was a...

Comments

Comment	Posted
This was very tasty. I couldn't get the gravy to thicken properly though. I definitely used 2 tsp. of flour. I suppose I should have added more as I realized it wasn't thickening up. I made this with mashed potatoes and a salad. It was a great meal - even though we didn't get the experience of the gravy that everyone is raving about... must have done something wrong. LZ, Los Angeles, CA	7 weeks 6 days ago
This is definately a made again recipe. Next time I will try the same technique on leg quarters. Amy, Alhambra, CA	7 weeks 6 days ago
I also added season salt to the outside of the bird.... This was really good. My chicken fell off the bone (I did lower the temperature to 350 and cooked it for 1 1/2 hour) But my husband enjoyed it. Tina, Laurel, MD	7 weeks 6 days ago
The gravy was excellent!! The best we have ever eaten. The chicken is so moist and tender, very pretty brown color. The recipe is sort of intimidating at first until you actually start the process. This is an easy recipe to follow with excellent results. Recipe will be placed in the recipe box of family favorites! Excellent!! Kathy of Dublin, GA, Dublin, GA	7 weeks 6 days ago
Yummy! You can really taste the garlic and so easy to make! Will definitely make again! Joanna, San Diego, CA	7 weeks 6 days ago
Yum! This is awesome with a free range chicken. I throw some potatoes, carrots and onions in the pan with the chicken and forget about the gravy. Leftovers are great and the carcass makes a delicious stock. Jeanie, Londonderry, VT	7 weeks 6 days ago
This was really tasty and came out well. I had a little bit of trouble with the skin and tore it a bit. I'll definitely make it again as an easy thing on a cold night. Will just make sure to let the skin brown more before turning next time. Amy, San Francisco, CA	7 weeks 6 days ago
I've been looking for a roasted chicken recipe for years that actually tastes better than Costco chicken and isn't much harder to make. This is it! And, I know what is in it (who knows what Costco injects theirs with!!) A probe thermometer really helps in knowing when it's done. The gravy is great. Anonymous, Shady Cove, OR	7 weeks 6 days ago
This was amazing! It was the best roast chicken I've had and was easy to do. They gravy was awesome - almost like beef gravy - very rich in flavor. It must be the cast iron pan. I served it with Tuscan cabbage and mushrooms (also very good), mashed red potatoes and a green salad. A wonderful Sunday dinner! Anonymous, Lancaster, PA	7 weeks 6 days ago
very easy and delicious. Ive had a hard time roasting chickens in the past that will hold flavor, this was great! jlynnklein	9 weeks 2 days ago