Ingredients:
- 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg)
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 ml) kosher salt
- ½ teaspoon (2.5 ml) black pepper
- 1 medium yellow onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 cloves garlic, smashed
- Optional: 1 Lemon, quartered (for stuffing the chicken)
- 2 tablespoons (30 g) unsalted butter
- 2 tablespoons (16 g) all-purpose flour
- 3 cups (710 ml) chicken broth, low sodium
- ½ cup (120 ml) dry white wine (optional, can substitute with more broth)
- Salt and black pepper to taste
- 1 tablespoon (15ml) chopped fresh parsley (for garnish)
Instructions:
- Pat the chicken dry with paper towels. Season inside and out with salt and pepper. Stuff the cavity with onion, carrots, celery, rosemary, thyme, garlic, and lemon (if using).
- Place the chicken on the roasting rack in the roasting pan. Drizzle with olive oil. Roast in a preheated oven (375°F / 190°C) for 1 hour 15 minutes - 1 hour 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the chicken with pan drippings every 20-30 minutes.
- Remove the chicken from the oven and let it rest for 15 minutes before carving.
- While the chicken rests, make the gravy. Skim off excess fat from the roasting pan, leaving about 2 tablespoons of fat in the pan. Set the roasting pan on the stovetop over medium heat (or transfer the drippings to a large skillet).
- Melt the butter into the pan drippings. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is lightly browned (this is your roux!).
- Slowly whisk in the chicken broth and white wine (if using), ensuring there are no lumps. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until the gravy has thickened to your desired consistency.
- Season the gravy with salt and pepper to taste. Stir in the chopped parsley.
- Carve the chicken and serve with the gravy.