How To Make Lemon & Thyme Butter-Basted Roast Chicken & Gravy
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 1 whole chicken (about 4 pounds)
- 4 tablespoons unsalted butter, softened
- 2 tablespoons fresh thyme leaves
- 2 lemons, zested and juiced
- Salt and pepper, to taste
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
Instructions
-
Preheat the oven to 425°F (220°C).
-
In a small bowl, mix together the softened butter, thyme leaves, lemon zest, and juice. Season with salt and pepper.
-
Gently loosen the skin of the chicken and spread the butter mixture evenly under the skin.
-
Season the chicken generously with salt and pepper, both inside and outside.
-
Place the chicken on a rack in a roasting pan and pour the chicken broth into the bottom of the pan.
-
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C).
-
Baste the chicken with the pan drippings every 30 minutes.
-
Once the chicken is cooked, transfer it to a cutting board and let it rest for 10-15 minutes before carving.
-
Meanwhile, pour the pan drippings into a saucepan and place it over medium heat.
-
Whisk in the flour and cook for 1-2 minutes until lightly golden.
-
Slowly pour in the remaining chicken broth, whisking constantly, until the gravy thickens.
-
Season the gravy with salt and pepper to taste. Serve alongside the roast chicken.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 7g
- Cholesterol : 186mg
- Sodium : 750mg
- Total Carbohydrates : 4g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 24g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
