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.
Recipe Images by In the Kitch
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.
- 1 whole chicken (4-5 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
- 2 cups fresh blackberries, cleaned & without the leaves
- 1/4 cup sugar
- 3 tbsp water
- 1/2 cup white wine
- 1 lemon, juiced
- pinch of salt
Preheat oven to 425ºF/ 250ºC.
Clean the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.
Add salt and pepper to the inside of the chicken. Stuff the cavity with the bunch of mixed herbs, both halves of lemon, olive oil and all the 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. Meanwhile, make the blackberry gravy.
Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.
Slice the chicken onto a platter and serve it with the potatoes and vegetables.
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.
Nutrition information is an estimate.
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.
Joss is a home chef who enjoys cooking day in and day out for her family. Ever
since she was a child, she had a passion for cooking and baking and knew it was the right path for her! She joins us on ‘In the Kitch’ to share with you some of her favorite recipes.