Roast Chicken and Gravy

For some reason, as kids, we always associated roast chicken with parades. I'm not really sure why this is, but I do know it makes for a tasty, easy to prepare meal. While I normally eat chicken legs without sauce, the relative dryness of the breast makes gravy (or some other kind of sauce) a must. I never used to make gravies, but they really are not hard to do, and taste great with this dish. The onions, I find, add some more complexity to the sauce.

Ingredients

• 1 large split chicken breast, skin on
• 1 TBS butter
• 1/4 onion, diced
• 1 1/2 TBS flour
• 3/4 cup chicken stock
• Salt, pepper, and garlic powder

Instructions

Preheat the oven to 450 degrees. I deboned the chicken breast before starting out. I did this so that it would be easier to sear the underside of the meat, but it's up to you. Season both sides of the chicken with salt, pepper, and a bit of garlic powder if you like. Melt butter in an oven-safe pan on medium-high heat. Cook the chicken for several minutes on each side, until there is a nice sear and the skin side is crispy. Put the pan in the oven and roast for about 15 minutes, until cooked through. This will vary with size; mine was a big, thick piece that plumped up even more as it cooked. As usual, the poke test is a good test for doneness (stab the chicken in the thickest part with a sharp knife; if the juice is clear, you're done). You may want to flip the chicken over halfway through.

Set the chicken aside. Put the pan back on the stovetop and sauté until softened. Add flour and cook together for a few minutes, mixing the flour into the melted butter left in the pan. Once this darkens a bit, pour in the chicken stock and deglaze the pan. Simmer the gravy for a bit more, to desired consistency. Season to taste.

This meal is great with rice or mashed potatoes. Pour the gravy over the chicken and your chosen staple, and enjoy!