Pan-Roasted Chicken & Gravy

Rating: 4.84 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Perla Meyers
Source: EatingWell Magazine, September/October 2007

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Recipe Summary test

total:
1 hr 15 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • Mash garlic and salt into a paste in a small bowl, using the back of a spoon. Stir in pepper and thyme.

  • 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.

  • 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.

  • Transfer the pan to the oven and roast the chicken until the internal temperature in the thickest part of the thigh reaches 165 degrees F, 50 minutes to 1 hour. Transfer the chicken to a clean cutting board; tent with foil.

  • 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 Facts

Per Serving:
208 calories; protein 29g; carbohydrates 1.2g; dietary fiber 0.1g; sugars 0.1g; fat 8.9g; saturated fat 2.8g; cholesterol 88.9mg; vitamin a iu 97.3IU; vitamin c 0.7mg; folate 7.7mcg; calcium 16.7mg; iron 1.3mg; magnesium 25.1mg; potassium 289.6mg; sodium 313.8mg; thiamin 0.1mg.
Exchanges:

4 lean meats

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