Herb Roasted Chicken with Pan Gravy

This Post Is Sponsored By Sprouts Farmers Market and I have been compensated for it. All opinions are my own.  #lovesprouts #sproutsbrand

Savor the flavors of this simple Herb-Roasted Chicken with pan gravy—tender, flavorful, and absolutely delicious. Your family will love this simple roast chicken recipe.

Organic chicken and vegetables from the market.

You must use the best ingredients when making something as simple as an herb-roasted chicken and vegetables. That means organic chicken and vegetables, so I head to Sprouts Farmers Market when I’m craving this kind of home cooking.

Sprouts Marlet has an incredible selection of beautiful organic meat, poultry and produce that’s uber-fresh and reasonably priced. Sprouts make healthy eating affordable from coast to coast and now has more than 320 locations. Is one near you?

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Fresh sage leaves for organic chicken marinade

I found this roast chicken marinade recipe in the Bromberg Brothers Blue Ribbon Cookbook and what struck me about it was that it was less of a recipe and more about letting a few ingredients shine through… and I mean a few.

Ingredients For Roast Chicken Marinade

  • Fresh Sage
  • Fresh Lemons
  • Olive Oil

That’s it! That’s the roast chicken marinade… And there’s no fancy prep…

coating the chicken in lemons and sage for roast chicken marinade.

Making Marinade For Herb Roasted Chicken

  1. Slice the  lemons.
  2. Pull the sage leaves off the stem.
  3. Put the organic chicken in a bowl.
  4. Pour the olive oil over the chicken.
  5. Add the sage and lemon leaves.
  6. Cover and refrigerate overnight.
  7. (I turned the chicken a few times, just to make sure it was well-dressed).

With such a simple prep, you can understand why the quality of your ingredients is paramount — there’s really nothing to hide behind. Luckily, Sprouts organic chicken, herbs and veg are up to the task. In fact, the average Sprouts Market carries over 3,000 organic and non-GMO items, not to mention 4,000 Gluten Free and 500 Raw products.

Adding vegetables to a pan and coating bird in poultry seasoning.

Back to the bird… The next day, take the chicken out of the refrigerator and let it rest on the counter for half an hour or so before cooking. While it rests, preheat the oven and prep the vegetables.

Roasting The Organic Chicken

  1. Arrange your oven rack to the bottom third of the oven.
  2. Preheat the oven to 425°.
  3. Roughly chop the carrots, celery and onion and place them in the bottom of your roasting pan.
  4. Add enough water to the bottom of the pan so that it just barely covers it.
  5. Remove the chicken from the bowl, draining off the oil, and rest it on top of the vegetables.
  6. Stuff the chicken with lemon slices and sage from the marinade.
  7. Mix the salt, pepper and thyme together and rub all over the organic chicken.
  8. Tuck the wing tips behind the chicken and use a piece of kitchen string to bind the drumsticks together.
  9. Roast the chicken in the preheated oven, basting every 20-25 minutes.
  10. If the chicken starts to get too brown, rest a sheet of tin foil over the top of the bird to prevent it from burning.
  11. Use an instant read thermometer stuck into the thickest part of the thigh(not touching the bone) to determine when the chicken is done at 165°.
basting the herb roasted chicken.

While the chicken is roasting, the house gets filled with heavenly aromas, which, if you’re anything like me, will remind you of your Mom or Grandmother cooking for you when you were a kid. Of course, if Mom or Grandma were roasting a yard bird, they’d also make sure you had a good pan gravy to go along with it, right?

letting the bird rest after cooking.

Simple Roast Chicken Gravy

For this roast chicken gravy, I’ve kept it simple. (Note, they didn’t include a gravy recipe in the Blomberg Brother’s cookbook – this is the way I make it.)

Using the drippings from the herb roasted chicken,  a little vinegar (trust me, it needs an acid to give depth), extra chicken broth and a beurre marnier (paste of flour and softened butter) to thicken it.  Fresh chopped sage adds a punch and punctuates the flavors from the roast chicken marinade.

making the roast chicken gravy.

Making Pan Gravy For Roasted Organic Chicken

  1. Transfer the herb roasted chicken to a cutting board to rest before carving.
  2. Transfer the vegetables to a serving bowl (if serving) or discard (if not).
  3. Mash together the flour and softened butter to form a paste. Set aside.
  4. Set the roasting pan with the pan jus over the stovetop and bring to a boil.
  5. Whisk in the vinegar.
  6. Whisk in the chicken stock from rotisserie chicken (or low-sodium broth) and bring back to a boil.
  7. Add the butter-flour mixture and whisk until smooth and thickened slightly.
  8. Stir in the chopped sage and taste for seasonings. Adjust with salt and pepper as needed.
Serving the roast chicken on a platter.

This easy, homey, FABULOUS herb roasted chicken with pan gravy will feed a crowd and satisfy EVERYONE. So what are you waiting for? Get to your nearest Sprouts Farmers Market and pick up YOUR organic chicken and farm fresh vegetables.

What To Serve With Organic Chicken:

A platter with a whole roasted chicken and fresh herbs on it.

More Easy Pan Gravy Recipes:

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roasted chicken on a cutting board with fresh herbs.
Print Pin
5 from 12 votes

Simple Organic Roast Chicken with Pan Gravy

Pretty much the simplest, easiest way to roast a chicken, from The Bromberg Brothers Blue Ribbon Cookbook. Tender, juicy and perfect.
Author: Lisa Lotts
Course Main Course
Cuisine American
Keyword chicken, whole roast chicken
Dietary Restrictions Dairy-Free, Gluten-Free, Low-Carb, Paleo
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 day 1 hour 45 minutes
Servings 6

SPECIAL EQUIPMENT:

  • turkey baster

INGREDIENTS:

FOR MARINATING CHICKEN:

  • 5 pound Organic Chicken from Sprouts Butcher Shop
  • ½ cup olive oil
  • 1 Organic lemons thinly sliced
  • 1 bunch Sprouts fresh organic sage leaves

FOR SEASONING:

  • teaspoons kosher salt
  • ¾ teaspoon black pepper
  • ½ teaspoon dried thyme

FOR ROASTING CHICKEN:

  • 4-5 Organic carrots peeled and cut into 1″ chunks
  • 1 large Organic onion peeled and cut into 1″ chunks
  • 2 large Organic celery stalks cut into 1″ chunks

FOR PAN GRAVY:

  • 1 teaspoon sherry vinegar (can use red or white wine vinegar)
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 1 cup chicken stock from rotisserie chicken or low sodium store-bought broth
  • 1 teaspoon fresh chopped sage leaves
  • salt and pepper to taste

DIRECTIONS:

THE DAY BEFORE:

  • Place the chicken in a large bowl. Add the olive oil, sage and lemon slices and turn the chicken to coat, scatting the sage and lemon all over the chicken. Cover and refrigerate for 24 hours. Turn the chicken once or twice during the marinating time.

FOR THE SEASONING:

  • In a small bowl, combine the kosher salt, black pepper and thyme, mix well.

ROAST THE CHICKEN:

  • Preheat the oven to 425°.
  • Scatter the carrots, onion and celery in the bottom of a medium to large roasting pan (with enough room so that there’s at least 1-2″ of room on all sides for the chicken. Add just enough water to cover the bottom of the pan.
  • Remove the chicken from the marinade and sprinkle all over and inside with the seasoning blend. Take the sage leaves and lemon slices and stuff the chicken cavity with them. Place the chicken on top of the vegetables.
  • Tuck the wing tips under the chicken. Use a piece of kitchen twine to bind the legs together. Place the chicken on top of the vegetables and place in the oven, feet first. Roast for approximately 1 1/2 – 1 3/4 hours, basting every 20-25 minutes.
  • Use an Instant Read thermometer to check for doneness. The safe internal temperature is 165° for poultry. Since the chicken continues to cook after its removed from the oven, I usually take it out when it’s around 160°. Transfer the chicken to a carving boarding and lightly tent with aluminum foil. Let the chicken rest for 10 minutes before carving. Juices should run clear, not pink.

MAKE THE PAN GRAVY:

  • Use a slotted spoon to transfer the vegetables to a serving dish and set aside.
  • In a small bowl mash together the butter and flour to form a paste. Set aside.
  • Place the roasting pan with the liquids from the chicken and vegetables over a heating element on the stovetop and heat to a boil. Add the vinegar and whisk. Add the chicken broth and resume the boil. When the stock is boiling, whisk in the paste, stirring constantly, until the sauce is well combined and velvety. Add the chopped sage and cook over medium heat for one minute. Taste for seasoning and adjust with salt and pepper if necessary.

TO SERVE:

  • Carve the chicken and transfer the pieces to a serving platter. Serve with pan gravy and vegetables on the side.

NUTRITION:

Calories: 456kcal | Carbohydrates: 10g | Protein: 36g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 141mg | Sodium: 687mg | Potassium: 631mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7202IU | Vitamin C: 17mg | Calcium: 63mg | Iron: 2mg

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15 Comments

  1. 5 stars
    I’ve only been to a Sprouts once! Unfortunately it had just opened and it was jam-packed, so I didn’t get to explore it much. But I’ve been meaning to go back.

    This chicken looks perfect. That crisp! And you really can’t go wrong with simple flavors like herbs and lemons. I can’t wait to serve this up on a cozy Sunday.

  2. Marisa Franca says:

    5 stars
    We love roast chicken and I’ve been craving it for a while. Last Sunday we made this recipe and it was so flavorful. The chicken was juicy and tender! We even had enough left over for lunch.

  3. 5 stars
    Herb roasted chicken is such a classic – I can’t imagine it not being a hit at dinner! I love how beautiful a roasted chicken looks on the dinner table. I wondering if there’s a Sprouts in Buffalo now as my partner and I cross the border sometimes to shop. I’ve have to check the next time I’m heading over.

  4. 5 stars
    Confession- I’ve only roasted a chicken once, and it was a really long time ago. I should try again because we buy premade ones all the time and I’m sure this is better! You also reminded me that I ran out of sherry vinegar (oops)- I need to grab some more! This looks SO DELICIOUS!

  5. Sandra Shaffer says:

    5 stars
    Sprouts is about a 45 minute drive for us, but it’s worth the trip! I have a list of my favorite ingredients to pick up when heading to Sprouts, and now adding an organic chicken. This looks so delicious and simple to make too!

    1. I had the same issue when Sprouts first came to our area… but now they’re just 5 minutes away!!!

  6. 5 stars
    Definitely going to make this soon. My hubby and I really enjoy chicken. We are trying to eat less beef and your chicken recipe looks like a great sub for what we usually eat. I love lemon and sage together and your pan sauce sounds amazing with the the sherry. Thanks for this!

  7. 5 stars
    There is just something about a roast chicken dinner for Sunday. In fact, this is perfect for a holiday dinner for a few people. Easier than dealing with a large turkey. Always a hit with the family.

  8. 5 stars
    What a perfect recipe! Great for weeknight dinner or entertaining. Thanks so much for sharing 🙂

  9. What a delicious looking chicken. Great for batch cooking and then using in dishes throughout the week.

  10. Genevieve from @fittyfoodlicious says:

    5 stars
    Love Sprouts and this chicken recipe looks delicious and easy!

    1. Thank you Genevieve! Who doesn’t like a roast chicken?!!! ?

  11. Erica Schwarz says:

    5 stars
    I have never heard of Sprouts Farmers Market, but this is my kind of recipe! I’ll have to check out if they are nearby.

  12. Jocelyn (Grandbaby Cakes) says:

    5 stars
    I’ve heard Sprouts is amazing. I must give it a try.