Makes 4 servings
- One 3- to 3 1/2-lb roasting chicken
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 sprigs thyme
- 2 sprigs rosemary
- 1/4 cup vegetable oil or butter, melted (optional)
- 1/2 cup medium-dice yellow onion
- 1/4 cup medium-dice carrot
- 1/4 cup medium-dice celery
- 1 tablespoon all-purpose flour
- 1 1/2 cups Chicken Broth
- Preheat the oven to 400°F.
- Season the chicken with salt and pepper and place the thyme and rosemary in the cavity. Rub the skin with oil and truss the chicken. Place the chicken, breast side up, in a roasting pan fitted with a roasting rack. Roast, basting the chicken occasionally with the oil or butter, if using, or the juices that accumulate in the bottom of the pan, for 40 minutes.
- Remove the pan from the oven and lift out the chicken. Scatter the onion, carrot, and celery on the bottom of the pan and replace the rack with the chicken. Return to the oven and continue to roast, basting occasionally, until an instant-read thermometer inserted in the thickest part of the thigh registers 170°F, 30 to 40 minutes more.
- Remove the chicken and rack from the roasting pan and let the chicken rest for 15 minutes before carving.
- Meanwhile, place the roasting pan on the stovetop over medium-high heat and cook the vegetables until browned, about 5 minutes. Pour off all but 2 tablespoons of the fat. Add the flour and cook, stirring frequently with a wooden spoon, to make a blond roux (see page 16), about 5 minutes. Pour in the broth, whisking until completely smooth. Simmer the gravy until it reaches a sauce-like consistency, 10 to 12 minutes. Taste and adjust the seasoning with salt and pepper if needed. Strain the gravy through a fine-mesh sieve.
- Carve the chicken and serve with the pan gravy.