Name: Roast Chicken Dinner with Roasted Garlic Gravy
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Ingredients: 2 whole chickens (4-5 pounds each), washed and dried; 4 tablespoons fresh thyme, chopped; Salt and freshly ground black pepper; 1 stick unsalted butter, softened; 2 heads garlic, plus 4 cloves, separated; 12 small potatoes, halved; 4 small onions, peeled and quartered; Extra-virgin olive oil; 6 sprigs rosemary, leaves finely chopped; 1 tablespoon fennel seeds or fennel pollen; 1 lemon, halved; 1 (10-ounce) box frozen artichoke hearts, defrosted, drained, and halved; 2 limes, halved; Pan drippings from roasted chicken; 2 tablespoons all-purpose flour; 1 cup chicken stock; Roasted garlic cloves (from the pan)

Description

This Roast Chicken Dinner with Roasted Garlic Gravy is the perfect blend of comfort and sophistication, ideal for cozy family dinners or celebratory gatherings. Infused with fresh thyme and rosemary and complemented by garlic-roasted potatoes, onions, and artichokes, the dish delivers a symphony of flavors. The rich, savory roasted garlic gravy ties it all together for an unforgettable dining experience.

Ingredients

Units Scale

For the Chicken and Vegetables:

2 whole chickens (4–5 pounds each), washed and dried
4 tablespoons fresh thyme, chopped
Salt and freshly ground black pepper
1 stick unsalted butter, softened
2 heads garlic, plus 4 cloves, separated
12 small potatoes, halved
4 small onions, peeled and quartered
Extra-virgin olive oil
6 sprigs rosemary, leaves finely chopped
1 tablespoon fennel seeds or fennel pollen
1 lemon, halved
1 (10-ounce) box frozen artichoke hearts, defrosted, drained, and halved
2 limes, halved

For the Garlic Gravy:

Pan drippings from roasted chicken
2 tablespoons all-purpose flour
1 cup chicken stock
Roasted garlic cloves (from the pan)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven:

Preheat oven to 475°F (245°C).

Season the Chickens: 2. Rub each chicken inside and out with chopped thyme, salt, and pepper. 3. Spread half a stick of softened butter over each chicken.

Prepare Vegetables: 4. Cut the ends off two garlic heads to expose the cloves. 5. Toss potatoes and onions with olive oil, salt, and pepper in a roasting pan. 6. Rub garlic heads with olive oil, press into chopped rosemary leaves, and add them to the pan.

Assemble and Roast the First Chicken: 7. Place one chicken in the pan. Sprinkle fennel seeds, squeeze lemon juice over it, and stuff the cavity with lemon halves and two crushed garlic cloves. Tie the legs together with string. 8. Roast at 475°F for 15 minutes, then reduce to 375°F (190°C) and continue for 60–75 minutes, basting occasionally. 9. Add artichoke hearts to the pan during the last 20–30 minutes. Rest the chicken for 10 minutes before carving.

Repeat for the Second Chicken: 10. Follow the same steps, substituting lime halves for lemons.

Prepare the Gravy: 11. Strain pan drippings into a saucepan. 12. Mash roasted garlic cloves and whisk them into the drippings. 13. Sprinkle in flour and cook for 1–2 minutes. Gradually add chicken stock, whisking until smooth. Simmer until thickened.

Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes