Roasted Chicken & Blackberry Gravy
Finding simple recipes that actually taste good and are nutritious can be a challenge. With winter coming up fast, warm meals around the family dinner table sound inviting, but sometimes it becomes hard to find new ideas to add into the rotation for healthy dinners.
This roasted chicken with blackberry gravy is not only delicious, but it also adds a unique way to change up dinner. Children will love it for its simplicity, while adults will see it as a special meal to be enjoyed with friends and family.
If you enjoyed this meal, we would love to hear from you. If you have not yet tried this, we urge you to! We would also like to know if you have added or changed anything, and whether you would recommend this new recipe.
Do you think this would be an amazing option for your Thanksgiving turkey? It would be a modern spin on a classic meal, and it would certainly have guests talking.
Roasted Chicken & Blackberry Gravy
Ingredients
- 1 whole chicken - about 5 pounds
- 1 bunch mixed fresh herbs such as: thyme, rosemary, bay leaf, oregano
- 1 lemon - halved
- 3 tbsp olive oil
- 1 garlic clove - chopped
- 1 tbsp butter - melted
- 2 onions - chopped
- 2 carrots - chopped
- 2 celery sticks - chopped
- 2 cups potatoes - cleaned & cut in quarters
- salt & pepper - to taste
Blackberry gravy:
- 2 cups fresh blackberries - cleaned & without the leaves
- 1/4 cup sugar
- 3 tbsp water
- 1/2 cup white wine
- 1 small lemon - juiced
- pinch of salt
Instructions
- Preheat oven to 425ºF/ 250ºC.
- Clean the chicken inside and out. Pat dry.
- 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.
- 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 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). Meanwhile, make the blackberry gravy.
- 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 blackberries, sugar and water in a pot and bring to medium heat.
- Stir until sugar melts, about 3 minutes.
- Add the wine and let it cook for 3 minutes more.
- Pour in the lemon juice and pinch of salt.
- Cook for 20 minutes more or until blackberries have softened.
- Process in a blender and serve with the roasted chicken. You can strain the seeds out, if desired.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Try:
How to Make Stuffing From Scratch
I am Joss, the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!
