Roasted Chicken with Herb & Wine Gravy


Roasted Chicken with Herb & Wine Gravy

An easy Roasted Chicken and gravy that will level it up!

The roasted chicken portion was inspired by!


Servings 2-4



1 whole fryer chicken

2 tbsp unsalted butter (softened)

1 tbsp garlic powder

1 medium onion

3 cloves garlic

Butcher’s twine

Salt and pepper (to taste)


3 tbsp all purpose flour

2 cups chicken stock

1 tbsp dried thyme

¾ cup dry white wine

Salt (as needed)



  1. Preheat oven to 375 degrees.
  2. Remove chicken innards and wash thoroughly in and out.  Drain and pat dry with paper towel.  Allow chicken to come to room temperature for more even cooking.
  3. Cut onion in quarters, crush garlic cloves, season cavity with salt and pepper and stuff with onion and garlic.
  4. Using butcher’s twine, tie both thigh legs together to seal cavity.
  5. Take softened butter and smear across entire chicken.  Season generously with salt, pepper, and garlic powder.
  6. Place chicken on a roasting pan. Roast for 45 minutes, and flip over.  Roast for another 50 minutes or until internal temperature reads about 160 degrees. Remove from oven and let rest while you make the gravy.
  7. Remove approximately 2 tbsp of the drippings. Place roasting pan with drippings on two burners and put on medium heat.  Sprinkle flour and mix or wisk thoroughly until flour is cooked through or you receive a golden blonde color.
  8. Add stock, wine, and thyme.  Bring to a boil and reduce liquid to 1/3. Taste and season with salt if necessary.
  9. Using a sieve, strain gravy into a saucepan on low heat.  Serve immediately.
  1. Great photo and great recipe! Sounds really delicious.

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