Best Roast Chicken With Homeade Gravy

There is nothing quite like the aroma of the Best Roast Chicken With Homeade Gravy wafting from your oven. This showstopper is juicy on the inside, golden and crispy on the outside, and the homemade gravy ties it all together with pure, savory magic.

Roasted with a blend of fresh herbs, garlic, and lemon, each bite bursts with flavor and nostalgia. The gravy is velvety, rich, and made right in the same pan for extra depth and ease.

This recipe is a must-try because it looks fancy enough for Sunday dinner but is surprisingly simple. It’s perfect for impressing guests, cozy family dinners, or creating warm, comforting leftovers for the week.

Inspired by my grandma’s famous Sunday roast, this has been a cherished family tradition for years—one I’m thrilled to share, so you can make your own delicious memories.

Why You'll Love This Recipe

• Foolproof, Succulent Results: The chicken always turns out juicy with perfectly crisped skin—even for beginner cooks!
• One-Pan Wonders: You roast the chicken and make the gravy in the same pan for less mess and maximum flavor.
• Classic, Crowd-Pleasing Flavors: Familiar herbs, garlic, and lemon infuse every bite, winning over even picky eaters.
• Versatile for Any Occasion: Elevate weeknight dinners or anchor a festive family feast with ease.

Key Ingredients for Best Roast Chicken With Homeade Gravy

See recipe card below for full list of measurements, ingredients, and instructions.

Whole Chicken

The centerpiece of this dish, a whole chicken yields both incredible flavor and juicy meat. Choose a bird around 4 to 5 pounds for the best balance of tenderness and serving size. Pat it dry very well to ensure crisp skin, and don’t forget to let it come close to room temperature before roasting for even cooking.

Fresh Herbs (Thyme, Rosemary, Parsley)

Herbs give the chicken its signature aromatic, earthy depth. Fresh sprigs are best—simply tuck them inside the chicken cavity and scatter more over the vegetables for extra fragrance. In a pinch, dried herbs can work, but use only about one-third the amount.

Lemon

A halved lemon stuffed into the cavity infuses the chicken with brightness and subtle acidity that lifts every bite. If you don’t have lemon, try using orange or a splash of apple cider vinegar for a different twist.

Garlic

Garlic adds an irresistible, savory backbone to classic roast chicken. Crush whole cloves and scatter them around the pan—no need to peel! If you love garlic, add extra cloves, or swap in shallots for a milder touch.

Chicken Broth (for Gravy)

Homemade or low-sodium store-bought chicken broth creates a luxuriously smooth and flavorful gravy. If you’re out of broth, vegetable stock or even water with a splash of white wine can stand in—just add a pinch more salt and taste as you go.

Instructions for Best Roast Chicken With Homeade Gravy

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Chicken and Vegetables

Pat the chicken dry with paper towels and let it sit at room temperature for 30 minutes. Meanwhile, arrange the carrots, onion, and celery in a large roasting pan—these create flavor for the gravy and a cozy "bed" for the chicken.

Season and Stuff for Flavor

Drizzle the chicken with olive oil or melted butter. Generously sprinkle salt and pepper all over, then rub to coat. Stuff the cavity with both halves of lemon, the herbs, and 3 garlic cloves. Scatter remaining garlic and any leftover herbs around the pan.

Roast Until Perfectly Golden

Preheat the oven to 425°F (220°C). Place the chicken, breast side up, atop the veggies. Tuck the wing tips under. Roast for 20 minutes, then lower the oven to 375°F (190°C). Continue roasting for 55–60 minutes, or until the skin is deep golden, juices run clear, and a thermometer inserted in the thickest part reads 165°F (74°C). Let chicken rest 15 minutes; this keeps it juicy!

Make the Pan Gravy

While the chicken rests, carefully tilt the roasting pan and spoon off all but about 3 tablespoons of drippings. Set pan on the stovetop over medium heat. Sprinkle flour into the drippings and whisk constantly for 1–2 minutes to make a rich roux. Gradually pour in the chicken broth, whisking to prevent lumps. Simmer, scraping up those lovely brown bits, until gravy thickens—about 4–5 minutes. Taste and add salt or pepper if needed.

Carve and Serve

Transfer the rested chicken to a cutting board. Slice the legs, thighs, and breast meat. Arrange on a platter with roasted veggies. Drizzle with the homemade gravy and enjoy every succulent bite!

Recipe Variations

Herb Butter Upgrade

For extra richness, mix softened butter with chopped herbs and a minced garlic clove, and rub it under the chicken skin before roasting. This infuses the meat with even more flavor and lovely moisture.

Citrus Twist

Swap lemon for orange or a mix of both in the cavity for a sweeter, more fragrant aroma. This is especially nice if serving with honey-roasted carrots or parsnips.

Gluten-Free Option

Use a gluten-free all-purpose flour blend thickener for the gravy. You can also use cornstarch mixed with cold water (a slurry) as a simple and effective alternative.

Veggie-Loaded Gravy

Chop extra carrots, celery, or even mushrooms and sauté them in the drippings before adding flour for a heartier, veggie-packed gravy that’s a meal in itself!

Spicy Kick

Add a teaspoon of smoked paprika or a pinch of chili flakes to the seasoning rub for a subtle warmth that pairs beautifully with the savory herbs.

Serving Suggestions

Serve your roast chicken alongside creamy mashed potatoes, buttery green beans, and classic dinner rolls to soak up every drop of homemade gravy. For a pop of color and freshness, sprinkle the platter with chopped parsley or a few extra thyme leaves.

Storage and Reheating

Leftover roast chicken and gravy can be stored in airtight containers in the refrigerator for up to 4 days. To reheat, place chicken pieces and a splash of broth or water in a covered baking dish and warm in a 325°F oven until heated through. Gravy may thicken when chilled, so gently reheat it in a saucepan over low heat, whisking and thinning with a bit of chicken broth as needed. For longer storage, shred chicken and freeze in an airtight container for up to 2 months; gravy can also be frozen, though the texture may change slightly.

Frequently Asked Questions About Best Roast Chicken With Homeade Gravy (FAQ)

Q: What size chicken should I use for this recipe?
A: A 4- to 5-pound whole chicken is perfect, giving you juicy meat and enough leftovers for sandwiches or salads the next day.

Q: How do I get extra-crispy skin?
A: Be sure to pat the chicken skin very dry and roast it uncovered. You can also brush on butter or oil for even more crunch!

Q: Can I make the gravy in advance?
A: Absolutely! Prepare the gravy as directed and reheat it gently on the stovetop, stirring and adding a splash of broth to restore silky texture if needed.

Thanks for joining me on this flavor-packed adventure! The Best Roast Chicken With Homeade Gravy truly delivers comfort and joy in every bite. I’d love to hear how it turns out for you—leave a comment or rating below, and share your favorite twists!