Although this dinner is in the oven for 2 hours, you actually spend only about 15 minutes cooking.  This is what I call ignore-me-food. You stick it in the oven until it is ready. 

We make this meal every 2 weeks. We use the leftover chicken for meals like chicken pot pie or tacos.  I'll freeze the leftovers until they are needed which makes for a quick cooking dinner that night.


  • 1 large roasting chicken (7-8 lbs)
  • Spray olive oil
  • Seaasoned salt
  • Chicken broath

Frannie's Basic Gravy Ingredients:

This ingredient list makes it sound complicated, but read the instructions first and you'll see that it is quite easy. The first 2 ingredients are separated like this just in case you need extra.

  • 2 Tbsp Flour + 1 Tbsp Flour
  • 1/3 cup Water + 1 Tbsp water + 1/2 cup water
  • Salt
  • Gravy Master
  • Chicken drippings

Roast Chicken Directions:

  1. Preheat oven to 375 degrees and place the rack in the middle position.
  2. Place a roasting rack for the chicken to sit on in a roasting pan.
  3. To prepare the chicken, spray the chicken with the olive oil spray (do this while he is sitting on the roast rack (He gets really slippery!  Trust me, I lve had him take a tumble.) Once sprayed sprinkle the surfaces with season salt.  You can use any spice that appeals to you here.
  4. Tie the drum sticks together and pin the wings to the bird to ensure that they don't cook too fast.DSC00204
  5. Pour just enough chicken broath in the bottom of the pan to cover the surface.  The broth is there to stop the chicken drippings from "spitting" in the oven.  When you roast a chicken, fluid will drop to the bottom of the pan.  If the pan is empty and hot you will get this fluid hitting a dry hot surface and it will "spit" making a mess of your oven.  This tip is just to make clean up easier.  If you don't have chicken broth, you can fill the pan bottom with vegetables to stop the "spitting".  Vegetables yield a crispier skin, so if you are looking for that you will want to use them. I don't like to put plain water in the pan, as I use the drippings to make gravy. You also don't want to put too much fluid in the pan either, as it will make the skin of the chicken too soft.
  6. Place the chicken in the oven and roast for 2 to 3 hours or until a theremeter placed in the thickest region of the breast reads 160 degrees. Remove the chicken from the oven and let rest for 10 minutes.  Then, tilt the bird to allow him to drain. Return to resting position until gravy is ready. Carve and enjoy.

Frannie's Basic Gravey Directions:

The trick to this gravy is the constant stirring once you add the ingredients to the pan drippings.  I use a whisk to make this.  It gives you a smoother gravy and a better taste.  Over the years I have found that for the best results, have all of your ingredients measured, mixed and ready on the counter next to you.  This includes the mixture of the extra tablespoon of flour and water and the addtional cold water.  You may not need them but should have them just in case.

  1. Place chicken drippings in a separator and allow to settle for a few minutes.
  2. Place 2 tablespoons of flour in a mixing cup and add about 1/3 cup of cold water to it. Mix until all fluid.
  3. In another mixing cup or bowl, combine 1 tablespoon of flour and 1 tablespoon of water.
  4. In yet another cup, have about a 1/2 cup of cold water 
  5. Place all of the above items along with a salt and pepper shaker, gravy master and a spoon on the counter next to your cook top.
  6. Pour the dark drippings (the bottom area of the seperator) into a small sauce pan and place on medium high heat.
  7. Once pan drippings start to boil, mix flour mixture (with the 1/3 cup of water) into the drippings and stir constantly. 
  8. As you are stirring taste with the spoon, becareful it's hot! Add salt and pepper to taste.
  9. If the gravy is too thick, add addtional cold water, a little at a time.  If it is too thin, add additional flour and water (1 tablespoon of each mixed together)
  10. If by chance your gravy looks too light in color once you achieve the right consistency, add 2 to 3 drops of gravy master to enhance the color.
  11. Gravy is done once it starts to bubble.  It will get thicker as it cools.