Herb Roasted Chicken with Pan Gravy
- Contains Dairy
Ingredients
- 1 stick (1/2 cup) salted butter, softened
- 1 packet (1 ounce) ranch seasoning
- 2 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 whole chicken (4-5 pounds) gizzards removed, patted dry
- 3 tablespoons all-purpose flour, plus more if needed
- 2 1/2 cups chicken stock
Instructions
Step 1
Preheat oven to 425°F.
Step 2
In a small bowl, add the butter, ranch seasoning, parsley, salt, and pepper. Mix until evenly combined.
Step 3
Generously rub the chicken with the prepared butter. Start on the bottom, then flip the chicken over the spread butter on top and under the skin.
Step 4
Place the roasting rack in the Ninja PossiblePot, then place the chicken breast skin-side up on the rack. Put the lid on the pot and place the pot in the preheated oven. Roast the chicken for 45 minutes.
Step 5
After 45 minutes, remove the lid from the pot and continue to roast the chicken for 40 minutes or until the internal temperature reaches 165F on an external instant-read thermometer.
Step 6
When cooking is complete, remove the pot from the oven, then remove the chicken from the pot and set aside to rest.
Step 7
Remove the roasting rack from the pot. Do not drain the liquid. Place the pot over medium-high heat and bring the liquid to a boil. Sprinkle the flour into the pot and whisk until a light paste forms, about 2 to 3 minutes. If the paste is too thin, add more flour until a thick texture is achieved.
Step 8
When the paste is formed, add the chicken stock in 3 batches, whisking frequently until smooth. Bring the gravy to a simmer for 5 minutes and season as desired.
Step 9
Cut the chicken into 8 pieces and serve with the gravy.