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.
Course Main Course
Prep Time 30minutes
Cook Time 1hour30minutes
Resting Time 20minutes
Total Time 2hours20minutes
Author Joss D
1whole chickenabout 5 pounds
1bunchmixed fresh herbs such as: thyme, rosemary, bay leaf, oregano
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.
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.