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Best easy roast chicken with golden brown skin trussed in a white baking dish

Best Ever Easy Roast Chicken with Gravy

The best roast chicken recipe with crispy skin, tender meat, and a delicious, savory gravy. It's quick and easy, the recipe every cook needs in their arsenal.

Course Main Course
Cuisine American
Keyword chicken, oven, roast
Prep Time 5 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings 4 people
Author Cheryl Malik

Ingredients

Perfect Roast Chicken

  • 1 3-3.5 pound chicken giblets removed
  • 2 tablespoons avocado oil or other oil with a high smoke point
  • 1 teaspoon salt plus more

Gravy

  • 3 tablespoons drippings or fat of choice like butter or oil
  • 3 tablespoons flour
  • 2 1/2 cups chicken stock
  • 1/2 teaspoon salt
  • pinch dried thyme or sage if desired

Whole30/Paleo Gravy

  • 3 tablespoons drippings or fat
  • 4 tablespoons arrowroot powder or 3 tablespoons cassava flour or all-purpose (see note)
  • 2 1/2 cups chicken stock
  • 1/2 teaspoon salt
  • pinch dried thyme or sage if desired

Equipment Needed

Instructions

  1. Preheat oven to 450º F, 232º C.
  2. Remove giblets and neck from cavity of chicken then season the cavity with salt. Next,
  3. truss your chicken.

Truss Your Chicken

  1. Place a piece of kitchen twine about 1 meter long centered in your cast-iron skillet. Place the chicken on top, breast up, and bring the twine up and over the legs, down along the crease where the leg meets the body. Run twine under ends of legs and then pull twine to meet, crossing legs and pulling very tight. Tie a knot and finish with a bow. Take wing tips and pull them up and behind the body of the chicken, tucking behind the body.
  2. Pour oil over the chicken and sprinkle liberally with lots of salt.
  3. Place chicken in oven and roast for 50 minutes, or until internal temperature is 161º F. It will take slightly longer for bigger chickens, which is why I highly recommend a digital thermometer with an internal probe.
  4. When internal temperature reaches 161º F, remove from oven and carefully transfer chicken to cutting board to rest.

Make Gravy

  1. If you're on a Whole30 or are paleo, gluten-free, or grain-free, use the ingredients under the "Whole30/Paleo Gravy" heading. Otherwise, use the ingredients under the "Gravy" heading.

  2. Carefully place cast-iron skillet on stovetop, making sure to always use a pot holder to touch the handle from this point on. Pour of all but 3 tablespoons drippings then sprinkle flour, cassava flour, or arrowroot powder over. Whisk constantly until smooth and golden brown, then gradually pour in chicken stock, whisking constantly until incorporated. Season with salt and thyme or sage. Simmer until slightly thickened, a few minutes.

  3. Carve chicken and serve with plenty of gravy.

Recipe Notes

If you have cassava flour, I highly recommend using it instead of arrowroot flour. Use 3 tablespoons cassava flour, not 4 tablespoons. Cassava flour is paleo and Whole30-friendly.

If you have no particular dietary restrictions, you can use 3 tablespoons flour instead.

For help with trussing your chicken, click here to watch a super helpful video.

Try this recipe if you need your gravy to be low carb or keto.