roast chicken with gravy
  • 4 tsp salt
  • 2 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1 tsp minced onion flakes
  • 1 tsp thyme
  • 1 tsp pepper
  • 1/2 tsp garlic powder
  • 1 large roasting chicken
  • 2 large onions, peeled and quartered
  1. Blend spices together and set aside.
  2. Remove neck and giblets from chicken cavity, rinse well inside and out and then pat dry with paper towels. Rub the spice mixture, both inside and out, then stuff cavity with onion quarters (don't worry if it won't hold all of them).
  3. Bake the chicken according to the package directions from the chicken.
  4. When chicken is done baking, set chicken aside on a cutting board, but do not cut open. With the remaining juices, skim the fat off the top. With the remaining drippings pour into a sauce pan and add 1 c of chicken broth and 2 Tbsp flour and whisk vigorously until smooth and thick.