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    In the Kitch » Recipes » Main Course

    Updated: Aug 28, 2024 · Published: Oct 3, 2018 by Joss Dyckson · This post may contain affiliate links ·

    Juicy Herb Roasted Chicken & Blackberry Gravy

    Jump to Recipe
    Roasted chicken on platter with text overlay that says 'juicy herb-roasted chicken with blackberry gravy'.
    Roasted chicken on serving tray with text overlay that says 'herb roasted chicken'.

    Sometimes it becomes hard to find new ideas to add into the rotation for tasty dinners. This juicy, herb-roasted chicken with blackberry gravy is not only delicious, but it also adds a unique way to change up Thanksgiving dinner or a special meal with friends and family.

    Roasted Chicken and vegetables on a serving plate with blackberry gravy in the background.
    Jump to:
    • 🍽️ A Modern Twist for a Memorable Family Feast
    • 🍗 Herb Roasted Chicken & Blackberry Gravy Ingredients
    • 🔪 How to Make it
    • ✅ Tips For Success
    • 🥗 What to Serve it With
    • 🌡️ Leftover Roasted Chicken & Blackberry Gravy Storage
    • 🧡🤎 More Fall Favorites to Try
    • 📋Recipe

    🍽️ A Modern Twist for a Memorable Family Feast

    Both children and adults will love the addition of the sweet blackberry sauce. This is a special meal best enjoyed with friends and family.

    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. Roast a small chicken for an intimate gathering, or choose a larger bird for a festive family feast.

    This savory pumpkin galette and chicken pot pie pasty are also unique thanksgiving meal ideas you might want to check out.

    🍗 Herb Roasted Chicken & Blackberry Gravy Ingredients

    Roasted Chicken:

    • whole chicken - about 5 pounds--opt for a fresh, free-range chicken
    • mixed fresh herbs - thyme, rosemary, bay leaf, oregano
    • lemon - halved
    • olive oil - don't need extra virgin--just pure olive oil
    • garlic clove - chopped
    • butter - melted
    • yellow onions - or white onions
    • carrots - chopped
    • celery sticks - chopped
    • yellow potatoes - cleaned & chopped
    • salt & pepper - to taste

    Blackberry Gravy:

    • fresh blackberries - cleaned & without the leaves
    • sugar - I use white sugar
    • white wine - such as Sauvignon Blanc or Chardonnay
    • lemon - juiced

    💬If you prefer a savory gravy, you could always try a chicken gravy or even a tomato gravy but to me the blackberry flavor really makes the dish stand out!

    🔪 How to Make it

    Roasted Chicken:

    1. Preheat and clean. Preheat oven to 425ºF. Clean the chicken inside and out. Pat dry.
    2. Stuff the 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.
    3. Prep the 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.
    4. Roast. Roast the chicken for 1 ½ 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.
    5. Serve. Slice the chicken. Serve it with the veggies and blackberry gravy.

    Blackberry Gravy:

    1. Combine. Combine the blackberries, sugar and water in a saucepan and bring to medium heat. Stir until the sugar dissolves, about 3 minutes.
    2. 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.
    3. Process. Process in a blender and serve with the juicy, herb-roasted chicken. You can strain the seeds out with a fine mesh strainer, if desired.
    Roasted chicken stuffed with vegetables and herbs on plate with blackberry gravy on the side.

    ✅ Tips For Success

    • Prep the Chicken Properly: Make sure to pat the chicken dry with paper towels before seasoning. A dry surface will help the skin crisp up beautifully during roasting.
    • Stuff Loosely: When stuffing the chicken cavity, don't overfill it. Allow space for hot air to circulate and cook the vegetables evenly.
    • Monitor the Temperature: Roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C), to make sure the chicken is fully cooked and safe to eat.
    • Carve Carefully: To get clean cuts, use a sharp knife to carve the chicken.

    🥗 What to Serve it With

    • Sides: While this herb roasted chicken & blackberry gravy dinner is a full meal it likely doesn't need many side dishes but here are some ideas: the classic thanksgiving dressing is a no brainer as well as white wine asparagus risotto and pearl barley (check out my tutorial for how to cook pearl barley). If you happen to be serving it over the holidays, try this easy Christmas salad.
    • Drinks: Try my pumpkin martini or pumpkin punch.
    • Dessert: This blackberry galette, translucent pumpkin pie, simple plum crumble and homemade apple crisp are all great choices.

    🌡️ Leftover Roasted Chicken & Blackberry Gravy 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. Thaw in the refrigerator.
    Roasted chicken stuffed with vegetables and herbs on plate.

    🧡🤎 More Fall Favorites to Try

    • Golden fish sticks in ramekin.
      Fish Sticks with Sweet Mayo
    • Pumpkin spice coffee creamer pouring into glass mug of coffee.
      Simple Pumpkin Spice Coffee Creamer
    • Potato galette with basil pesto sliced in half.
      Savory Potato Galette
    • Creamy pumpkin soup in soup bowls.
      Savory Creamy Pumpkin Soup

    If you tried this 🌿🍗 Juicy Herb Roasted Chicken & Blackberry Gravy Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Roasted chicken with fresh herbs, vegetables and blackberry gravy.

    Juicy Herb Roasted Chicken & Blackberry Gravy

    Joss Dyckson
    This juicy, herb-roasted chicken with blackberry gravy is not only delicious, but it also adds a unique way to change up Thanksgiving dinner or a special meal with friends and family.
    5 from 3 votes
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    Prep Time 20 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Resting Time 20 minutes mins
    Total Time 2 hours hrs 10 minutes mins
    Course Main Course
    Cuisine American
    Servings 6
    Calories 462 kcal

    Ingredients
     
     

    For the 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

    For the Blackberry Gravy

    • 2 cups fresh blackberries - cleaned
    • ¼ cup sugar
    • 3 tablespoons water
    • ½ 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.
    • 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 ½ 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, ¼ cup sugar, 3 tablespoons water
    • Add the wine and let it cook for 3 more minutes.
      ½ 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 storage: Leftover chicken and vegetables can be stored in an airtight container in the fridge for up to 4 days.
    • Blackberry gravy storage: 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. Thaw in the refrigerator.
    • Prep the Chicken Properly: Make sure to pat the chicken dry with paper towels before seasoning. A dry surface will help the skin crisp up beautifully during roasting.
    • Stuff Loosely: When stuffing the chicken cavity, don't overfill it. Allow space for hot air to circulate and cook the vegetables evenly.
    • Monitor the Temperature: Roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C), to make sure the chicken is fully cooked and safe to eat.
    • Carve Carefully: To get clean cuts, use a sharp knife to carve the chicken.

    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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