“For me, gravy is the thing that makes Thanksgiving feel like Thanksgiving,” says Chris Morocco. This year he’ll celebrate with just his wife and kids, with this garlic oil-coated chicken in place of a huge turkey and a side of Squash and Caramelized Onion Tart. The fast-cooking gluten-free onion gravy goes with everything. Pour liberally.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Place rack in middle of oven; preheat to 425°. Pat chicken dry inside and out and season generously with salt. Mix garlic, oil, garlic powder, thyme, soy sauce, and red pepper flakes in a small bowl.
Step 2
Place chicken in a medium cast-iron or other ovenproof skillet. Smear garlic oil all over outside of chicken. Roast until skin is golden brown all over, 20–30 minutes. Reduce oven temperature to 350°. Continue to roast, rotating skillet if chicken is browning unevenly, until skin is crisp, leg joints wiggle easily, and an instant-read thermometer inserted into the thickest part of breasts registers 155° and the thickest part of legs registers at least 160°, 35–40 minutes longer. Transfer chicken to a cutting board; let rest at least 20 minutes before carving.
Step 3
Meanwhile, set skillet with pan juices over medium heat (wrap a dry kitchen towel around handle), add onion, and cook, stirring often, until softened and golden brown, 8–10 minutes (if the skillet looks dry, add a little more oil).
Step 4
Add wine to skillet and cook, scraping up browned bits, until wine is almost completely evaporated, about 5 minutes. Add broth and cook, stirring occasionally, until gravy looks slightly thickened (it will be a little looser than a regular gravy), 6–8 minutes.
Step 5
Serve chicken with onion gravy.
Recipe notes
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