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Chicken and gravy over rice square image

Chicken and Gravy Over Rice

Summer Yule
This oven-roasted whole chicken was cooked to moist perfection and then drizzled with a delicious apple cider gravy. A fluffy bed of brown rice catches any excess gravy because trust me, you’re not going to want to waste a drop!
5 from 1 vote
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Course Dinner
Cuisine American
Servings 4
Calories 556 kcal


  • 1 cup brown rice, dry
  • 4-5 lb whole chicken (1.8-2.3 kg)
  • 1 fresh rosemary sprig
  • 1 fresh parsley sprig
  • 1 tablespoon olive oil
  • 1 small shallot, quartered
  • ½ lemon
  • salt and pepper
  • 12 ounces asparagus, frozen (340 grams; I used Trader Joe's frozen grilled asparagus)
  • 1 cup apple cider
  • tablespoons butter, divided
  • 2 tablespoons whole wheat flour
  • 1 cup chicken broth


  • Preheat the oven to 425°F (218°C).
  • Cook the brown rice in water on the stovetop according to package directions. It will take 45-60 minutes, so it is important to get it started first.
  • Remove the giblets from your chicken and reserve to use in another recipe. Place the chicken in a roasting pan with a rack. The chicken should be placed breast side up. Fold the wing tips under the chicken so that they do not burn.
  • Juice the half lemon. Remove the leaves from the rosemary and parsley sprigs.
  • Rub the outside of the chicken with the olive oil and sprinkle the chicken with salt and pepper. Put the squeezed lemon rind, quartered shallot, and leafless parsley and rosemary sprigs in the cavity of the chicken.
  • Put the chicken in the oven and bake for 35 minutes.
  • While the chicken bakes, combine the cider, ½ tablespoon of butter, and the lemon juice on the stove top. Let it gently simmer for 30 minutes, stirring occasionally.
  • Finely chop the parsley and rosemary leaves. Set aside.
  • After the chicken has roasted for 35 minutes, brush it with half of the cider reduction and bake for 5 minutes. Remove it from the oven, brush it with the other half of the cider reduction, and bake for 5 minutes more.
  • Check the internal temperature of your chicken with a meat thermometer to ensure it has reached a minimum of 165°F (74°C). If it has, tent the chicken in foil and let it rest outside of the oven for 15 minutes while you make the gravy.
  • In a small pan, whisk the whole wheat flour and 2 tablespoons of butter together until well-combined. Add the drippings from the chicken roasting pan, the broth, and the fresh herb leaves. Whisk the gravy until thickened (approximately 10 minutes).
  • Steam or microwave the frozen asparagus.

To serve:

  • Plate ¼ of the rice and put some roasted chicken on top. Drizzle the chicken with the gravy. Put ¼ of the asparagus on the side. Get ready for some deliciousness!


This is a level 3 recipe (weight maintenance and active lifestyles). The calorie count on this recipe is for a meal that contains the following:
  • 4 ounces (113 grams) of cooked chicken breast (including meat and skin)
  • ¼ of the brown rice (¼ cup of dry rice which equals approximately ¾ cup cooked)
  • ¼ of the asparagus (3 ounces/85 grams)
  • ¼ of the gravy (an unapologetically generous portion)
I’m giving this dish a bump to level 3 because it contains flour. If I wanted a level 1 recipe, I would skip the gravy to drop the meal to under 500 calories. This chicken is extremely moist and delicious; even without the gravy I think that you’ll enjoy it.
Leftovers chicken can be used in salads, soups, casseroles, or other meals, just as you’d use leftover rotisserie chicken. The versatility of plain roasted chicken is one of its advantages; it can be incorporated into so many other dishes!


Calories: 556kcal
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