Description
This Roast Chicken Dinner with Roasted Garlic Gravy is a timeless recipe perfect for cozy family dinners or special occasions. Infused with fresh thyme and rosemary, complemented by garlic-roasted potatoes, onions, and artichokes, it delivers a harmonious blend of flavors. The roasted garlic gravy adds a rich, savory finish, making this dish comforting and elegant.
Ingredients
Units
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For the Chicken and Vegetables:
- 2 whole chickens (4–5 pounds each), washed and dried
- 4 tablespoons fresh thyme, chopped
- Salt and freshly ground black pepper
- 1 stick unsalted butter, softened
- 2 heads garlic, plus 4 cloves, separated
- 12 small potatoes, halved
- 4 small onions, peeled and quartered
- Extra-virgin olive oil
- 6 sprigs rosemary, leaves finely chopped
- 1 tablespoon fennel seeds or fennel pollen
- 1 lemon, halved
- 1 (10-ounce) box frozen artichoke hearts, defrosted, drained, and halved
- 2 limes, halved
For the Garlic Gravy:
- Pan drippings from roasted chicken
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- Roasted garlic cloves (from the pan)
Instructions
Preheat the Oven:
- Preheat the oven to 475°F (245°C).
Season the Chickens:
- Rub each chicken inside and out with chopped thyme, salt, and pepper. Spread half a stick of softened butter over each chicken.
Prepare Vegetables:
- Cut the ends off two garlic heads to expose the cloves.
- In a roasting pan, toss potatoes and onions with olive oil, salt, and pepper.
- Rub the garlic heads with olive oil, press into chopped rosemary leaves, and place them in the pan with the potatoes and onions.
Assemble the Chickens:
- Place one chicken in the pan. Sprinkle fennel seeds over it, squeeze lemon juice over the top, and place the lemon halves and two crushed garlic cloves inside the cavity. Tie the legs together with string.
Roast the First Chicken:
- Roast for 15 minutes at 475°F. Lower the temperature to 375°F (190°C) and continue roasting for an additional 60–75 minutes, basting occasionally.
- Add artichoke hearts to the pan during the last 20–30 minutes of roasting.
- Remove chicken and let it rest for 10 minutes before carving.
Roast the Second Chicken:
- Repeat the process with the second chicken, using limes instead of lemons.
Prepare the Gravy:
- Strain the pan drippings into a saucepan. Mash the roasted garlic cloves and whisk them into the drippings.
- Sprinkle in the flour, cooking for 1–2 minutes.
- Gradually add chicken stock, whisking until smooth. Simmer until thickened.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes