Sometimes it becomes hard to find new ideas to add into the rotation for healthy and tasty dinners. This roasted chicken with blackberry gravy is not only delicious, but it also adds a unique way to change up Thanksgiving dinner. Both children and adults will love the addition of the sweet blackberry sauce. This is a special meal best enjoyed with friends and family.
Ingredients
Roasted Chicken:
- 1 whole chicken – about 5 pounds
- 1 bunch mixed fresh herbs – (thyme, rosemary, bay leaf, oregano)
- 1 lemon – halved
- 3 tablespoons olive oil
- 1 garlic clove – chopped
- 1 tablespoon butter – melted
- 2 yellow or white onions – chopped
- 2 carrots – chopped
- 2 celery sticks – chopped
- 2 cups yellow potatoes – cleaned & chopped
- salt & pepper – to taste
Blackberry Gravy:
- 2 cups fresh blackberries – cleaned & without the leaves
- 1/4 cup sugar
- 3 tablespoons water
- 1/2 cup white wine
- 1 small lemon – juiced
- 1 pinch of salt
How to Make it
Roasted Chicken:
- Preheat. Preheat oven to 425ºF. Clean the chicken inside and out. Pat dry.
- Prep chicken. Add salt and pepper to the inside of the chicken. Stuff the cavity with the mixed herbs, lemon halves, olive oil and garlic. Brush the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together and tuck the wing tips under the body.
- Prep vegetables. Place the onions, carrots, celery, and potatoes in a roasting pan. Toss with salt, pepper, herbs and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh (you can also use a thermometer for ease and accuracy – the internal temperature needs to be 165°F). Remove from the oven and tent with aluminum foil for about 20 minutes.
- Serve. Slice the chicken. Serve it with the veggies and blackberry gravy.
Blackberry Gravy:
- Combine. Combine the blackberries, sugar and water in a saucepan and bring to medium heat. Stir until the sugar dissolves, about 3 minutes.
- Cook. Add the wine and let it cook for 3 more minutes. Add the lemon juice and pinch of salt. Cook for 20 minutes more or until the blackberries have softened.
- Process. Process in a blender and serve with the roasted chicken. You can strain the seeds out with a fine mesh strainer, if desired.
Storage
- Chicken and vegetables: Leftover chicken and vegetables can be stored in an airtight container in the fridge for up to 4 days.
- Blackberry Gravy: The blackberry gravy can also be covered and stored in the fridge for up to 7 days or you can freeze it for up to 3 months.
Do you think this would be an amazing option instead of your typical Thanksgiving turkey? It would be a modern spin on a classic meal, and it would certainly have guests talking.
If you enjoyed this roasted chicken with blackberry gravy, I would love to hear from you in the comments. I would also like to know if you have added or changed anything, and whether you would recommend this new recipe.
Roasted Chicken & Blackberry Gravy
This roasted chicken with blackberry gravy is not only delicious, but it also adds a unique way to change up Thanksgiving dinner with friends and family.
Ingredients
Roasted Chicken:
- 1 whole chicken - about 5 pounds
- 1 bunch mixed fresh herbs - (thyme, rosemary, bay leaf, oregano)
- 1 lemon - halved
- 3 tablespoons olive oil
- 1 garlic clove - chopped
- 1 tablespoon butter - melted
- 2 yellow or white onions - chopped
- 2 carrots - chopped
- 2 celery sticks - chopped
- 2 cups yellow potatoes - cleaned & chopped
- salt & pepper - to taste
Blackberry Gravy:
- 2 cups fresh blackberries - cleaned & without the leaves
- 1/4 cup sugar
- 3 tablespoons water
- 1/2 cup white wine
- 1 small lemon - juiced
- 1 pinch salt
Instructions
Roasted Chicken:
- Preheat oven to 425ºF.
- Clean the chicken inside and out. Pat dry.1 whole chicken
- Add salt and pepper to the inside of the chicken. Stuff the cavity with the mixed herbs, lemon halves, olive oil and garlic.1 bunch mixed fresh herbs, 1 lemon, 3 tablespoons olive oil, 1 garlic clove
- Brush the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together and tuck the wing tips under the body.1 tablespoon butter
- Place the onions, carrots, celery, and potatoes in a roasting pan. Toss with salt, pepper, herbs and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.2 yellow or white onions, 2 carrots, 2 celery sticks, 2 cups yellow potatoes
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh (you can also use a thermometer for ease and accuracy – the internal temperature needs to be 165°F).
- Remove from the oven and tent with aluminum foil for about 20 minutes.
- Slice the chicken. Serve it with the veggies and blackberry gravy.
Blackberry Gravy:
- Combine the blackberries, sugar and water in a saucepan and bring to medium heat. Stir until the sugar dissolves, about 3 minutes.2 cups fresh blackberries, 1/4 cup sugar, 3 tablespoons water
- Add the wine and let it cook for 3 more minutes.1/2 cup white wine
- Add the lemon juice and pinch of salt. Cook for 20 minutes more or until the blackberries have softened.1 small lemon
- Process in a blender and serve with the roasted chicken. You can strain the seeds out with a fine mesh strainer, if desired.
Notes
- Leftover chicken and vegetables can be stored in an airtight container in the fridge for up to 4 days.
- The blackberry sauce can also be covered and stored in the fridge for up to 7 days or you can freeze it for up to 3 months.
Nutrition
Calories: 462kcalCarbohydrates: 16gProtein: 29gFat: 31gSaturated Fat: 8gCholesterol: 113mgSodium: 152mgPotassium: 741mgFiber: 3gSugar: 3gVitamin A: 3790IUVitamin C: 24.6mgCalcium: 65mgIron: 3.9mg
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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