Herb-Roasted Chicken with Pan Gravy

The gravy is prepared in the same pan that was used for roasting the chicken, so the flavorful juices and tasty browned bits are incorporated. A bit of cornstarch helps to thicken the gravy.
Average Customer Rating:
5 out of 5
5
 out of 
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Customer Reviews for Herb-Roasted Chicken with Pan Gravy
Review 1 for Herb-Roasted Chicken with Pan Gravy
5 out of 5
5 out of 5
Cook4Partyof5
Diamond Bar, CA
October 28, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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You'll Love this Chicken!
October 28, 2013
This recipe is awesome! I've made it now twice and it's super easy and so delicious! This time, I put the herbs, olive oil, salt and pepper under the skin and just put olive oil, salt and pepper on the outside. Either way, you can't go wrong!