Roast Chicken With Homemade Gravy Recipe

roasted chicken and gravy
Patsy Catsos, MS, RDN, LD
Total Time: 135 min
Prep Time: 15 min
Cook Time: 120 min
Servings: 10 (5 oz. chicken, 1.5 T gravy)

Nutrition Highlights (per serving)

320 calories
19g fat
1g carbs
34g protein
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Nutrition Facts
Servings: 10 (5 oz. chicken, 1.5 T gravy)
Amount per serving  
Calories 320
% Daily Value*
Total Fat 19g 24%
Saturated Fat 5g 25%
Cholesterol 105mg 35%
Sodium 160mg 7%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g  
Includes 0g Added Sugars 0%
Protein 34g  
Vitamin D 0mcg 0%
Calcium 19mg 1%
Iron 2mg 11%
Potassium 299mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Roast chicken is a classic and a staple for people following low-FODMAP diets. This recipe is delicious enough for a small gathering at a holiday meal, yet easy enough to make weekly for a supply of fresh chicken.

Rather than add complexities to make this recipe "fancy," we've purposely kept it simple. Even if you have limited cooking skills and few kitchen tools, you can roast a chicken and make a low-FODMAP gravy. For newer cooks, it can be difficult to judge when a roast is done, so do purchase an inexpensive quick-read food thermometer and skip the guesswork.


  • 6 pound whole roasting chicken
  • 1 teaspoon poultry seasoning
  • 1½ tablespoons cornstarch
  • 2 tablespoons cold water
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper


  1. Preheat the oven to 450F. Brush or spray a 13 x 9 x 2-inch baking dish with oil.

  2. Open the packaging around the chicken and drain the liquids into the sink. Place the unwrapped chicken breast-side-up in the roasting pan. Remove the package of giblets from the cavity of the chicken, unwrap, and place them in the roasting pan. Sprinkle the chicken with poultry seasoning.

  3. Roast for 15 minutes, then reduce heat to 350F. Every 30 minutes or so, baste the chicken by spooning any accumulated juices over the top and sides of the bird. Start checking the internal temperature of the chicken after it has been roasting for a total of 1½ hours, then check again every 15 minutes until the temperature reaches 165F in the thickest parts of both breast and thigh meat. Total cooking time will be about 2 hours for a 6-pound chicken; if yours is larger or smaller, cooking time will vary. The internal temperature is more important than the timer for gauging when the chicken is done. Allow the meat to rest for about 10 minutes before carving and serving it.

  4. While the chicken rests, pour the juices from the roasting pan into a measuring cup; fat rises to the top in just a few moments. If more than two tablespoons of fat are present, consider removing some of it, then add water, if necessary, to the 1 cup mark.

  5. In a small saucepan, stir together the cornstarch and cold water, then whisk in the warm juices. Over medium heat, cook the gravy, stirring frequently, until it thickens and reaches a simmer. Stir in the salt and pepper and serve warm, with the chicken.

Ingredient Variations and Substitutions

Poultry seasoning may be omitted.

Cooking and Serving Tips

A quick-read food thermometer can be purchased for under 10 dollars at most grocery stores.

Do not rinse or dry the chicken before roasting it. Cooking the bird to 165F throughout will take care of any food safety concerns.

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