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Roast Chicken with Pan Jus
A whole chicken rubbed with thyme and rosemary roasts slowly until the skin is golden, and the roasting pan becomes a clear, lightly thickened jus made with onion, carrot, celery and stock.
- YieldServes 4
- Hands-on30 min
- Total2 h 58 min
- Difficulty
Ingredients
- 1.8 kgwhole chicken, giblets removed
- 2 tspdried thyme, crumbled, divided
- 2 tspdried rosemary, crumbled, divided
- to tastesalt and pepper
- 115 gonion, small, cut in 4 pieces
- 85 gcarrot, medium, cut in 4 pieces
- 1 stalkcelery, cut in 2 pieces
- 480 mlgluten-free chicken stock
- 1 tbspcanola oil
- 1 tbspcornstarch, mixed with a little water
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