All the comforts of roast chicken with onion gravy—and on the table in about an hour.
This recipe was inspired by volunteer work at Angel Food East. You cut up a whole chicken, nestle the pieces skin-side up on a bed of thinly sliced onions and chicken stock in a large, ovenproof skillet, season well, and roast. When the chicken is done you remove it, reduce the pan juices briefly on the stove, then whisk in Dijon mustard and sour cream to create a rich, silky onion gravy—with no flour or roux required. Serve the chicken with mashed potatoes, steamed green beans, cornbread and greens, egg noodles and peas, or rice and buttered broccoli. Warm dinner rolls or roasted squash are also excellent with this dish. —Julia Turshen
What is Gravy, Really?
Gravy varies by region and tradition, but at its core it’s a seasoned sauce made from meat drippings and stock. This version relies on reduced pan juices, onion flavor, Dijon, and sour cream to create a luscious sauce without the need to thicken with flour. It’s simple, comforting, and flavorful.
Roast Chicken with Onion Gravy
David Leite
Ingredients
- 1 large or 2 small (about 8 oz) yellow onions, thinly sliced into half‑moons
- 2 cups homemade chicken stock or canned chicken broth
- Kosher salt
- Freshly ground black pepper
- 1 whole chicken, cut into 8 parts (or 4 bone‑in, skin‑on breasts or 8 bone‑in, skin‑on thighs), patted dry
- 3 tablespoons (about 1 1/2 oz) unsalted butter, cut into 8 thin slices
- 2 tablespoons Dijon mustard
- 1/2 cup sour cream
Instructions
- Preheat the oven to 400°F (200°C).
- In a large, heavy, ovenproof skillet (cast iron is ideal), combine the sliced onions and chicken stock. Season the mixture with a generous pinch of salt and several grinds of black pepper.
- Arrange the chicken pieces skin‑side up on top of the onions. Season the chicken generously with salt and pepper.
- Place a slice of butter on each piece of chicken. Roast until the skin is browned and an instant‑read thermometer reads at least 165°F (74°C) in the thickest part of the meat, about 40–45 minutes. If the chicken is cooked but the skin needs more color, finish briefly under the broiler to crisp and brown the skin.
- Transfer the chicken to a serving platter and tent loosely with foil to keep warm.
- Set the skillet with the onions and cooking juices over high heat on the stovetop and bring to a boil. Allow the liquid to reduce and thicken slightly, about 5–10 minutes.
- Reduce heat to low, whisk in the Dijon mustard and sour cream until smooth, and season to taste with salt and pepper.
- Pour the onion gravy over the chicken pieces and serve immediately.
Adapted From
Simply Julia
Nutrition
Serving: 1 portion
Calories: 588 kcal
Carbohydrates: 9 g | Protein: 52 g | Fat: 37 g
Saturated Fat: 15 g | Cholesterol: 189 mg | Sodium: 408 mg
Fiber: 1 g | Sugar: 5 g
Nutrition information is an approximation and should be used as a guide.
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Recipe Testers’ Reviews
This recipe passed a rigorous blind testing process and earned the Leite’s Culinaria stamp of approval. Here are selected testers’ experiences and tips.
Craig Relyea
This is a nice alternative to traditional roast chicken with brown gravy. The recipe is low on hands‑on time. The chicken turned out juicy and tender with crisp skin that softened when the gravy was poured over it. The onion adds gentle sweetness, and Dijon and sour cream balance it with tang and creaminess. I served it with smashed roasted red potatoes and haricot verts. Tip: air‑dry the chicken in the fridge overnight for crispier skin.
Olivia Bleitz
Easy weeknight dinner with flexible serving options and flavorful leftovers. The chicken cooks simply and the nontraditional gravy is surprisingly satisfying—brown‑gravy purists may be pleasantly surprised.
K. Sullivan
A straightforward, one‑dish dinner. I used an 8‑piece pre‑cut chicken and adjusted for a smaller skillet by reducing the amount of chicken in the pan and boiling the pan juices a bit longer. The timing was accurate; I roasted 45 minutes to reach 165°F. Leftovers reheated well.
Christiana Hart
I appreciated how quickly this comes together. The roast timing was accurate, though I finished under the broiler for a crisp skin. The sauce took a little longer to reduce in my kitchen; a squeeze of lemon brightened the final gravy.
Amy Kaufman
Five ingredients, easy prep, and short roasting time make this an ideal weeknight meal. Homemade stock and bone‑in pieces simplified my prep. The mustard and sour cream add zip; fresh herbs like dill, thyme, or parsley would brighten the dish even more. Serve with a starch—potatoes, orzo, noodles, or rice—to soak up the gravy.
Kristen Kennedy
Following the recipe precisely, I roasted 40 minutes, then returned the chicken to the oven to brown for another 15 minutes for crisp skin. The gravy reduced while the chicken finished and complemented a cauliflower rice side perfectly. A rich, satisfying weeknight winner.
Susan Hall
This dish is company‑worthy and comes together quickly. The thighs were juicy with crisp skin; the onion gravy finished the dish beautifully. The recipe takes less time to prep than the oven takes to preheat. Leftovers were excellent.