Juicy Broiled Chicken with Savory Pan Gravy

My First Broiled Chicken

I learned to make this dish from my neighbor, Mrs. Henderson. She was a tiny woman with a giant skillet. I was just a newlywed. My first try was a bit…charred. I still laugh at that.

But I kept trying. Now, this recipe feels like an old friend. It is simple, but the results are magic. The skin gets so crispy. The meat stays so juicy. Doesn’t that sound good?

Why We Flatten the Bird

You cut out the backbone and press the chicken flat. This is called spatchcocking. It looks a little funny. But it matters so much.

A flat chicken cooks evenly. The white meat and dark meat finish together. No one gets dry breast meat. Everyone gets a perfect bite. Fun fact: Flattening the bird is an old French trick. They called it “à la crapaudine,” meaning “like a toad.”

The Secret is in the Gravy

Do not throw away those chicken bits! The backbone, neck, and trimmings are gold. We simmer them to make a rich stock. This is the soul of your gravy.

That brown stuff stuck to the pan? That is flavor. We call it “fond.” You scrape it all up with the wine. It makes the gravy deep and savory. What is your favorite thing to put gravy on? Mine is mashed potatoes, of course.

Broiling for Crispy Skin

We use the broiler, not the oven. The heat comes from the top. It is like giving the chicken a sunburn. A delicious, crispy sunburn.

You must watch it. Rotate the pan so it browns evenly. The smell will fill your kitchen. It reminds me of Sunday dinners. Does your family have a special dinner day?

Let it Rest, Then Feast

When the chicken comes out, wait. Let it rest for fifteen minutes. This matters. The juices settle back into the meat. If you carve it too soon, all the juice runs out.

Use that time to finish your gravy. Add the tasty drippings from the skillet. Then, carve and serve. The first crispy bite is the best. What is the first thing you taste when you try a new recipe? I always go for the crispy skin.

Ingredients:

Ingredient	Amount	Notes
Whole chicken (with giblets and neck)	1 (4-pound)	Giblets and neck reserved for gravy
Vegetable oil	1 ½ teaspoons	Divided
Kosher salt	1 ½ teaspoons	Divided
Pepper	½ teaspoon
Chicken broth	4 cups	Divided
Onion	½	Chopped fine
Carrot	1	Peeled and chopped fine
Celery rib	1	Chopped fine
Fresh parsley	4 sprigs
Fresh thyme	2 sprigs
Garlic clove	1	Crushed and peeled
Dry white wine	¼ cup
Unsalted butter	2 tablespoons
All-purpose flour	2 ½ tablespoons

Juicy Broiled Chicken with Savory Pan Gravy

Hello, my dear. Come sit at the table. Let’s talk about a perfect Sunday supper. This chicken gets crispy under the broiler. Its gravy is rich from all the little browned bits. Doesn’t that smell amazing? I learned this from my mother. She called it “high heat magic.” I still laugh at that. Let me walk you through it.

Step 1: Prepare the Chicken

First, we prepare our chicken. Place it breast-side down. Use your kitchen shears to cut out the backbone. It sounds tricky, but just follow the line of bones. Save that backbone and any trimmings. They are gold for flavor. Now, flip the chicken and press firmly on the breast. This helps it cook evenly. Poke tiny holes all over the skin with a knife tip. This lets the fat escape. The skin will get so crisp.

Step 2: Season and Broil

Next, we season and broil. Rub a little oil on the skin. Sprinkle it generously with salt and pepper. Do the same on the bone side. Tie the legs together with some string. Tuck the wings under. Now, heat oil in your big skillet. Place the chicken in, skin-side up. Slide the whole skillet into the oven. Turn the broiler on. Let it cook for about 25 minutes. Then, carefully turn the pan. (Hard-learned tip: Always point the skillet handle to a front corner. It’s much safer to grab later!) Broil until golden and cooked through.

Step 3: Start the Gravy

While the chicken cooks, start the gravy. Put the backbone and trimmings in a pot. Add a cup of broth. Let it simmer until the liquid is gone. The bits will start to sizzle and turn brown. That brown stuff is called “fond.” It is the secret to deep flavor. Now add chopped onion, carrot, and celery. A little garlic and herbs go in, too. Stir until the onion is soft. Pour in some white wine to scrape up all that fond. Then add the rest of your broth. Let it all simmer and reduce by half.

Step 4: Finish the Gravy

Time to finish our gravy. Strain the broth into a bowl. Press on the veggies to get every last drop. In the empty pot, melt butter. Stir in flour and cook until it’s a toasty brown. This is your “roux.” It thickens the gravy. Slowly whisk in your strained broth. Bring it to a simmer. Watch it thicken into something glorious. What’s the secret to a rich gravy? Is it the roux, the fond, or the herbs? Share below!

Step 5: Rest, Carve, and Serve

The chicken is done. Let it rest on a cutting board. This keeps all the juices inside. See the drippings in the skillet? Pour off the clear fat. Whisk those tasty brown drippings right into your gravy. Give the gravy a taste. Add a pinch more salt if it needs it. Now, carve your chicken. Pour that beautiful gravy over the top. The first bite is always the best.

Cook Time	About 1 hour 15 minutes
Total Time	About 1 hour 45 minutes
Yield	4 servings
Category	Dinner, Comfort Food

Three Tasty Twists on a Classic

This recipe is like a favorite sweater. It’s cozy as is, but you can dress it up. Here are three fun ways to change the flavor. Try one next time you feel adventurous. Cooking should be playful, don’t you think?

• Lemon & Herb: Tuck thin lemon slices and fresh rosemary under the chicken skin before broiling. So bright and fresh.
• Smoky Paprika: Mix a teaspoon of smoked paprika into the salt you rub on the chicken. It gives a warm, campfire smell.
• Cozy Mushroom Gravy: Sauté sliced mushrooms after the veggies in step 3. Stir them right into the finished gravy. Earthy and delicious.

Which one would you try first? Comment below!

What to Serve With Your Chicken

Now, what goes on the plate? You need something to soak up that wonderful gravy. My family always had strong opinions. My grandson loves mashed potatoes. My daughter prefers fluffy rice. Both are perfect. A simple green salad on the side is nice, too. It adds a fresh crunch.

For a drink, I think of comfort. A glass of chilled apple cider is lovely. It’s sweet and tangy. For the grown-ups, a glass of the same white wine used in the gravy pairs beautifully. It just feels right together. Which would you choose tonight?

Keeping Your Chicken Cozy for Later

Let’s talk about leftovers. They are a gift to your future self. Store cooled chicken and gravy in separate containers. They will keep in the fridge for three days.

You can freeze the meat for two months. Wrap it tightly. I freeze gravy in ice cube trays. It’s perfect for a quick single serving. I once reheated chicken in a hot oven. It kept the skin wonderfully crisp.

Batch cooking saves busy nights. Roast two chickens at once. Use one for meals all week. This matters because a ready meal brings peace. It turns a hectic day into a cozy one.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your chicken skin not browning? Move the rack closer to the broiler. The heat needs to reach it. I remember when my gravy was too thin. I let it simmer a bit longer. It thickened right up.

Is the fond, those tasty brown bits, burning? Just lower your heat. Stir the vegetables more often. Getting a good sear matters for flavor. It makes your gravy rich and deep. Fixing small problems builds your cooking confidence. You learn by doing.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes. Use a gluten-free flour blend for the gravy.

Q: What can I do ahead? A: Make the stock a day early. Keep it in your fridge.

Q: No fresh herbs? A: Use ¼ teaspoon dried thyme. It will still taste lovely.

Q: Can I make a smaller batch? A: Use a smaller chicken. Just reduce the broiling time.

Q: Any optional tips? A: Add a splash of cream to the gravy. It’s a treat. *Fun fact: letting the chicken rest makes it juicier. The juices settle back in.*

Which tip will you try first?

From My Kitchen to Yours

I hope you enjoy this recipe. It fills the kitchen with the best smell. Cooking is about sharing and making memories. I would love to hear about your adventure.

Have you tried this recipe? Share your experience in the comments below. Tell me about your dinner table. Happy cooking!

—Grace Ellington.