Herb Roast Chicken with Pan Gravy

Pavel Ciorici

October 14, 2026

Dinner

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A golden roast chicken brought to the table in its own gravy is still the best Sunday dinner there is. Butter under the skin keeps the breast juicy, and the pan drippings become the sauce.

Be strict about one thing only: the temperature. Pull the chicken at 165°F and let it rest.

Herb Roast Chicken with Pan Gravy

Recipe by Pavel Ciorici

4.8 from 103 votes

Course: Main Course, DinnerCuisine: AmericanDifficulty: Medium

A whole chicken roasted with butter, garlic, lemon and thyme, served with a quick gravy made from the pan juices.

Servings

–

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

480

kcal

Cook Mode

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Ask about this recipe Substitutions, scaling, timing — answered from this recipe.

Ingredients

For the chicken
1 whole chicken (about 4 lb), patted dry
2 tbsp unsalted butter, softened
1 tbsp olive oil
4 cloves garlic, smashed
1 lemon, halved
4 sprigs fresh thyme
1 1/2 tsp kosher salt
1/2 tsp black pepper
For the gravy
2 tbsp all-purpose flour
1 1/2 cups chicken broth

Directions

Roast the chicken
Heat the oven to 425°F (220°C).
Loosen the skin over the breast and spread the butter underneath. Rub the outside with the olive oil, salt and pepper.
Put the garlic, lemon halves and thyme inside the cavity. Set the chicken breast side up in a roasting pan.
Roast for 70 to 80 minutes, until the thickest part of the thigh reads 165°F (74°C).
Move the chicken to a platter and rest it for 15 minutes.
Make the gravy
Set the roasting pan over medium heat. Whisk the flour into the drippings and cook for 1 minute.
Gradually whisk in the broth and simmer for 3 to 4 minutes, until thickened. Season to taste.
Carve the chicken and serve it with the gravy.