Roasted Chicken with Pan Gravy

In this easy roast chicken recipe, vegetables cook underneath and soak up the juices from the roasting bird. The delicious vegetables are then used to make easy, healthy gravy. Using cornstarch instead of flour is a foolproof way to make sure your gravy stays lump-free.

Cook Time:
40 mins
Additional Time:
2 hrs 5 mins
Total Time:
2 hrs 45 mins
8 servings
Nutrition Profile:



  • 1 5-pound whole chicken, giblets removed

  • 1 ½ teaspoons kosher salt

  • ½ teaspoon ground pepper

  • 1 cup chopped onion

  • 1 cup chopped celery

  • 1 cup chopped carrot

  • 1 teaspoon extra-virgin olive oil

Pan Gravy

  • Roasting pan drippings and vegetables

  • 1-1 1/4 cups low-sodium chicken broth or homemade chicken stock

  • 1 tablespoon cornstarch

  • 1 tablespoon water

  • 1 teaspoon butter


  1. To prepare chicken: Preheat oven to 450 degrees F. Coat a small, shallow roasting pan with cooking spray.

  2. Let chicken stand at room temperature for 30 minutes. Thoroughly pat dry with paper towels, inside and out. Gently separate the skin from the meat and season under the skin and inside the cavity with salt and pepper. Tie the legs together with kitchen string, mostly closing the cavity opening. Tuck the wing tips under the chickens. Place onion, celery and carrot in the prepared roasting pan. Brush the chicken with oil and set on top of the vegetables, about 2 inches apart.

  3. Roast in the center of the oven for 40 minutes. Rotate the pan 180 degrees . Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, registers at least 165 degrees F, 20 to 30 minutes more.

  4. Tilt the chicken so the juice from the cavity runs into the pan. Reserve the juice and vegetables for making the gravy. Transfer the chicken to a clean cutting board. Let rest 15 minutes.

  5. Meanwhile, prepare pan gravy: Set a fine-mesh sieve over a 4-cup measuring cup (or similar-size bowl). Scrape the reserved pan juices and roasted vegetables into the sieve; press on the vegetables to extract as much liquid as possible. (Discard the vegetables.) Transfer the juices to the freezer for about 10 minutes.

  6. Spoon the layer of fat off the top of the pan juices, then add enough broth (or stock) to the defatted juices to make 1 1/2 cups. Pour the mixture into a small saucepan and bring to a boil. Reduce heat to medium-high and boil until reduced to about 1 1/4 cups, 5 to 7 minutes.

  7. Whisk cornstarch and water in a small bowl; whisk the mixture into the boiling liquid. Cook, whisking, until thickened, 1 minute. Remove from heat and stir in butter.

  8. Remove the string from the chicken and carve. Serve the chicken with the gravy.

Nutrition Facts (per serving)

184 Calories
7g Fat
0g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 184
% Daily Value *
Total Carbohydrate 0g 0%
Protein 27g 55%
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 83mg 28%
Vitamin A 50IU 1%
Folate 6mcg 1%
Sodium 291mg 13%
Calcium 15mg 1%
Iron 1mg 6%
Magnesium 24mg 6%
Potassium 235mg 5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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