Sunday Roast Chicken with Pan Drippings
A classic American Sunday roast: a whole chicken seasoned simply, roasted until deeply golden, then finished with a spoonable pan-drippings sauce built right in the roasting pan. Crisp skin, juicy meat, and a savory, no-fuss gravy-like finish.
Roast chicken is one of the most reliable American classics because it teaches you fundamentals: seasoning, heat management, and using what’s left in the pan. This version leans on butter, aromatics, and a hot oven to create crisp skin and flavorful drippings. Once you learn to deglaze and reduce those drippings, you’ll never want to waste them again.
Total Time
1 hr 40 min
Prep Time
15 min
Cook Time
1 hr 25 min
Servings
4
Ingredients
Chicken & Aromatics
- •1 whole chicken (4 to 5 lb), giblets removed
- •1 1/2 tsp kosher salt, plus more to taste
- •1/2 tsp freshly ground black pepper
- •1 tsp garlic powder (optional)
- •2 tbsp unsalted butter, softened
- •1 tbsp olive oil
- •1 lemon, halved
- •1 small onion, quartered
- •4 to 6 sprigs fresh thyme or rosemary (or a mix)
Roasting Pan Base (for drippings)
- •2 medium carrots, cut into 2-inch pieces
- •2 celery stalks, cut into 2-inch pieces
- •1 cup chicken broth, divided
Pan Drippings Sauce
- •1 to 2 tsp all-purpose flour (optional, for a slightly thicker sauce)
- •1 to 2 tsp apple cider vinegar or fresh lemon juice (optional, to brighten)
Instructions
- 1
Heat the oven to 425°F. Set a rack in the lower third of the oven. Pat the chicken very dry with paper towels (dry skin is key for crispness).
- 2
Season the chicken all over with kosher salt and pepper (and garlic powder, if using). Rub the softened butter over the breast and legs, then drizzle with olive oil and rub to coat.
- 3
Stuff the cavity with the lemon halves, onion quarters, and herb sprigs. Tie the legs with kitchen twine if you like (optional), and tuck wing tips under the bird for even browning.
- 4
Scatter the carrots and celery in a roasting pan (or large oven-safe skillet) to create a flavorful base and prevent scorching drippings. Pour in 1/2 cup of the broth.
- 5
Place the chicken breast-side up on top of the vegetables. Roast at 425°F for 20 minutes to jump-start browning.
- 6
Reduce the oven to 375°F and continue roasting until the thickest part of the thigh registers 165°F, about 45 to 65 minutes more (timing depends on bird size). If the skin is browning too fast, loosely tent with foil for the last 15 to 20 minutes.
- 7
Transfer the chicken to a cutting board and rest 15 to 20 minutes before carving. Resting keeps the meat juicy and gives you time to finish the drippings.
- 8
Make the pan drippings sauce: Place the roasting pan on the stovetop over medium heat. Spoon off excess fat if there is a lot (leave 1 to 2 tablespoons for flavor). If using flour, sprinkle it into the pan and stir for 30 to 60 seconds to cook off the raw taste.
- 9
Deglaze with the remaining 1/2 cup broth, scraping up the browned bits. Simmer 2 to 4 minutes until slightly reduced and glossy. Taste and adjust with salt and pepper; add a small splash of vinegar or lemon juice if you want a brighter finish.
- 10
Strain the sauce for a smooth result (optional) or serve rustic with the softened vegetables. Carve the chicken and spoon pan drippings over the meat at the table.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.