Roasted Chicken with Pan Gravy

Author

Gia Coppola
October 07, 2018

Roasted Chicken with Pan Gravy

Ingredients

  • 1Six Pound Whole Chicken

  • Olive Oil

  • Salt

  • Pepper

  • 5ClovesGarlic, smashed

  • Handful Rosemary Sprigs

  • 1/4CupsRed Wine

  • 1teaspoonWorcestershire Sauce

Instructions

  • FOR THE CHICKEN:Preheat oven to 425℉.

  • Wash chicken and pat dry.

  • Rub chicken down with olive oil so it’s lightly coated.

  • Season whole chicken (including cavity) with salt andpepper. Gently loosen skin and slide smashed garlic clovesand rosemary sprigs in.

  • Roast chicken for an hour and a half or until the juices runclear when you cut between the leg and thigh.

  • FOR THE GRAVY:Remove the chicken from the roasting pan and set aside.

  • Set pan to medium-low heat on the stove.

  • Add the wine and Worcestershire to the pan and stir scraping off the brown bits incorporating them into the sauce. Let the sauce continue to simmer while the wine cooks down until the alcohol has been cooked off andsauce is reduced.

  • Remove from heat and serve with chicken.

Nutrition

The post Roasted Chicken with Pan Gravy appeared first on thebacklabel.