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Herb Roasted Chicken With Herb-Infused Gravy

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 1 chicken
Calories 2570kcal
Author Renee Kohley

Ingredients

  • 1 whole pastured chicken
  • 7 long thin carrots (whole - you can also use larger carrots cut on an angle)
  • 2-3 celery stalks (coarsely chopped)
  • 1 medium onion coarsely chopped
  • small red or yellow potatoes (2 small potatoes per person)
  • 4-5 sprigs thyme (to stuff the chicken - If you don’t have access to fresh herbs you can use dried herbs sprinkled on the inside)
  • 4-5 sprigs oregano (to stuff the chicken)
  • 4-5 sprigs thyme (to place in the liquid to flavor the gravy - If you don’t have access to fresh herbs you can sprinkle dried herbs into the liquid)
  • 4-5 sprigs oregano (to place in the liquid to flavor the gravy)
  • 3 cups white wine (bone broth or water - or a combo of any of these)
  • Butter (for the outside of the chicken)
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 2-3 sprigs thyme (chopped - for the top of the chicken - If you don’t have access to fresh herbs you can use dried herbs sprinkled on top)
  • 2-3 sprigs oregano (chopped - for the top of the chicken)
  • 2 tbsp arrowroot (you can use tapioca flour, white rice flour, or sprouted wheat flour to thicken the gravy - depending on what type of flour you can have)

Instructions

  • Wash out the chicken, stuff the inside with 4-5 sprigs each thyme and oregano (or sprinkle the inside with the dried herbs if that is all you have), and tie up the legs with cooking twine.
  • Put the veggies and 4-5 sprigs each of thyme and oregano in the bottom of your roasting pan along with the wine (or bone broth or water).
  • Put the chicken BREAST DOWN in the roasting pan and roast at 250 degrees with the lid ON for 3 hours.
  • After 3 hours, flip the chicken to BREAST UP, butter the skin, and sprinkle with sea salt, pepper, and 2 chopped sprigs each of thyme and oregano.
  • Roast another 30-45 minutes with HEAT UP to 350, and with lid OFF.
  • Let your chicken rest for a few minutes outside of the oven before cutting.
  • To make the herb infused gravy, strain out the juices from the bottom of the pan to a small sauce pan. Bring the juices to a simmer and whisk in your flour of choice. You will have to season salt and pepper to taste as well.

Nutrition

Calories: 2570kcal | Carbohydrates: 101g | Protein: 150g | Fat: 117g | Saturated Fat: 33g | Cholesterol: 571mg | Sodium: 2044mg | Potassium: 3730mg | Fiber: 24g | Sugar: 33g | Vitamin A: 73216IU | Vitamin C: 62mg | Calcium: 667mg | Iron: 19mg