75-Min Roast Chicken with Lemon & Pan Gravy
A whole chicken roasted golden with lemon slices until the skin crackles, then pan gravy made from the drippings. Simple, classic, and feeds 2–4.
- Total time
- 75 min
- Servings
- 2
- Calories
- 485
- Protein
- 52g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 425°F. Pat chicken dry inside and out with paper towels.
Step 2
Halve both lemons and stuff them into the chicken cavity with thyme sprigs.
Step 3
Rub 2 tbsp butter all over the chicken skin. Season generously with salt and pepper.
Step 4
Place chicken breast-side up on a roasting pan. Roast 55–60 minutes until skin is golden and juices run clear when thigh is pierced.
Step 5
Transfer chicken to a cutting board and let rest 10 minutes. Pour pan drippings into a small saucepan.
Step 6
Whisk flour into drippings, add broth and wine if using, then simmer 3–4 minutes until thickened and glossy.
Step 7
Carve chicken and serve with pan gravy. Lemon halves from the cavity can be squeezed over the meat.
Tools you’ll need
- roasting pan
- instant-read thermometer
- paper towels
- cutting board
- carving knife
- small saucepan
- whisk
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