Herb-Rubbed Roasted Chicken with Louisiana-Spiced Gravy

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory roasted chicken seasoned with fresh herbs and Louisiana spices, served with a rich, flavorful gravy that captures the essence of Southern comfort. This Southern American-inspired chicken recipe, ready in about 95 minutes, pairs whole chicken, olive oil, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 80 min Serves 6 Southern American cuisine 450 cal/serving

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Ingredients

4 lbs whole chicken
3 tbsp olive oil
2 tbsp, chopped fresh thyme
1 tbsp, chopped fresh rosemary
4, minced garlic cloves
1 tbsp paprika
1 tsp cayenne pepper
1 tbsp salt
1 tsp black pepper
1 medium, quartered onion
2 cups chicken broth
2 tbsp all-purpose flour
2 tbsp butter

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Instructions

Step 1: Preheat oven to 375°F. Rub the whole chicken (4 lbs) all over with 3 tbsp olive oil, then evenly coat with 2 tbsp chopped fresh thyme, 1 tbsp chopped fresh rosemary, 4 minced garlic cloves, 1 tbsp paprika, 1 tsp cayenne pepper, 1 tbsp salt, and 1 tsp black pepper. Place the quartered onion (1 medium) inside the cavity.
Step 2: Roast the chicken on a rack in a roasting pan for about 1 hour 20 minutes, or until an internal temperature of 165°F is reached and the skin is golden and crispy.
Step 3: Remove the chicken and tent with foil to rest. Pour 2 cups chicken broth into the roasting pan and place over medium heat on the stove. Whisk in 2 tbsp butter and 2 tbsp all-purpose flour, stirring continuously until the gravy thickens and coats the back of a spoon, about 5 minutes.
Step 4: Strain the gravy if desired and serve alongside carved chicken pieces.