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Cozy Sunday Roast Chicken Recipe with Easy Herb Gravy and Buttermilk Biscuits

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A comforting roast chicken with crispy skin, juicy meat, herb-infused gravy, and tender buttermilk biscuits perfect for family gatherings and cozy Sunday dinners.

Ingredients

Scale
  • Whole chicken (about 4 to 5 pounds), preferably free-range or organic
  • 3 tbsp olive oil or melted butter for basting
  • 2 sprigs fresh rosemary, finely chopped
  • 2 sprigs fresh thyme, leaves stripped
  • 4 cloves garlic, smashed
  • Sea salt and freshly ground black pepper, to taste
  • 1 lemon, halved
  • 1 medium onion, quartered (optional)
  • 2 tbsp all-purpose flour for gravy
  • 1 ½ cups chicken broth, preferably homemade or low sodium
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • Salt and pepper, to taste
  • 2 cups all-purpose flour, sifted (for biscuits)
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ½ cup cold unsalted butter, cubed
  • ¾ cup cold buttermilk
  • 1 tbsp honey or sugar (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place quartered onion and smashed garlic cloves in the roasting pan as a bed.
  2. Pat the chicken dry with paper towels. Rub olive oil or melted butter all over the chicken, including under the skin. Season generously with salt, pepper, chopped rosemary, and thyme. Stuff the cavity with lemon halves and leftover herbs.
  3. Place the chicken breast-side up on the onion bed in the roasting pan. Roast for 60 to 70 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste halfway through with pan juices.
  4. While the chicken roasts, whisk together sifted flour, baking powder, baking soda, and salt in a large bowl. Add cold cubed butter and cut into the flour mixture until coarse crumbs form.
  5. Pour cold buttermilk into the flour mixture and stir until just combined. Turn dough onto a floured surface and pat to about 1-inch thickness.
  6. Cut out biscuits using a round cutter and place on a baking sheet. Bake alongside the chicken for 15 to 18 minutes until golden brown.
  7. Remove chicken from oven and tent loosely with foil. Let rest for at least 10 minutes.
  8. Make the herb gravy by pouring pan drippings into a saucepan. Skim off excess fat if desired. Whisk in flour over medium heat for 1-2 minutes until lightly browned.
  9. Gradually add chicken broth, whisking to avoid lumps. Stir in chopped herbs, salt, and pepper. Simmer until thickened, about 5 minutes.
  10. Carve the rested chicken and serve with warm buttermilk biscuits and herb gravy drizzled over the top.

Notes

Pat chicken dry thoroughly for crispy skin. Use butter or oil under the skin for flavor and browning. Rest chicken after roasting for juicy meat. Cook flour well for gravy to avoid raw taste. Handle biscuit dough gently and keep butter cold for flaky layers. Broil chicken skin for last 3-5 minutes if not crispy enough. Check internal temperature early to avoid overcooking.

Nutrition

Keywords: roast chicken, herb gravy, buttermilk biscuits, Sunday dinner, comfort food, easy roast chicken, family meal

Find it online: https://eliplate.com/cozy-sunday-roast-chicken-recipe-with-easy-herb-gravy-and-buttermilk-biscuits/