Roasted Chicken with Gravy

Roasted Chicken with Thyme and Garlic

Preparation and cook time: 2 hours and 15 minutes

Serves 6


  • 1 6 pound whole chicken, trimmed, rinsed, dried and giblets removed, legs tied
  • 8 garlic cloves, whole
  • 1/2 cup melted butter
  • 1 tb dried thyme
  • salt n pepper to taste
  • 1 large onion, cut in thick slices
  • 2 cups water
  • 1 cup chicken stock

Heat oven to 425 degrees. Using a large roasting pan, place onion slices and garlic in middle of the pan. Place chicken breast side up on top of onions. Onions act as almost a rack for the chicken. Pour melted butter over the top of chicken and generously season with salt and pepper. Add dried thyme to top of chicken breast. Add two cups of water to bottom of pan. Roast for 30 minutes or until skin is crisp and golden. Take chicken out of the oven and add 1 cup of chicken stock. Add foil or a cover to the pan and roast in oven for an additional 1 hour and 30 minutes or until the internal temperature reaches 165 degrees. Add more stock to bottom of pan if too match evaporates. Take out and let rest covered for 10-15 minutes. Serve with Homemade Chicken Pan Gravy…see below.

Homemade Chicken Pan Gravy:


  • 1/2-1 cup pan drippings of roasted chicken including the garlic and onions 
  • 1 cup of dry white wine
  • 1 cup of chicken stock
  • 3 tb of cornstarch
  • salt n pepper to taste

In the roasting pan or a medium sauce pan, heat pan drippings over medium to high heat. Add wine and let cook for 5 minutes. Add cornstarch to chicken stock chicken and stir until well blended. Add cornstarch/chicken stock mixture to pan drippings and continue to cook on medium heat for 10 minutes or so. Gravy should thicken and reduce. Add salt n pepper to taste. Serve hot with Roasted Chicken. 

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