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Roast Chicken Au Jus: Simple Elegance on a Plate

I remember the first time I made roast chicken au jus. It was a blustery autumn evening, and the aroma alone, a symphony of savory chicken mingling with rich, onion-infused gravy, transported me back to my grandmother’s kitchen. She always had a roast of some sort simmering, and this recipe, with its surprisingly simple ingredients, captures that same comforting magic. It’s a dish that proves you don’t need a laundry list of ingredients to create something truly special.

Recipe Overview

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Yield: 4 portions
Dietary Type: Omnivore

Ingredients

2 ½ – 3 lbs roasting chicken, cut into several pieces
12 ounces Lipton onion mushroom dry soup mix
2 tablespoons olive oil
½ cup water

Equipment Needed

Broiler pan
Serving tray

Instructions

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Make sure your oven rack is positioned in the center of the oven for even cooking.
Arrange the chicken pieces in a broiler pan. This allows for the fat to render and drip away from the chicken, resulting in crispier skin.
In a small bowl, combine the entire package of Lipton onion mushroom dry soup mix with 2 tablespoons of olive oil. Mix well to form a thick paste. This mixture will serve as both a seasoning and a base for the au jus.
Using a pastry brush or spoon, liberally brush the onion soup mix and olive oil mixture all over the chicken pieces, ensuring each piece is well-coated. Don’t be shy; the flavor is in the coating!
Bake in the preheated oven for 40 minutes. Every 10 minutes or so, open the oven and baste the chicken with the pan juices that have accumulated. Basting helps to keep the chicken moist and adds depth of flavor.
To check for doneness, insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius). The juices should run clear when pierced with a fork.
Once the chicken is cooked through, remove it from the broiler pan and transfer it to a serving tray or platter. Let the chicken rest for about 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
While the chicken is resting, prepare the au jus. Add ½ cup of hot water to the broiler pan. Place the pan over medium heat on your stovetop.
Using a whisk or spatula, vigorously stir the pan, making sure to scrape up all the browned bits from the bottom of the pan. These browned bits, known as fond, are packed with flavor and will add richness and depth to your au jus. Continue stirring until the sauce is smooth and slightly thickened.
Pour the au jus over the chicken on the serving tray. Ensure each piece is generously coated in the delicious sauce. Serve immediately with your favorite side dishes.

Expert Tips & Tricks

For an even deeper flavor, consider marinating the chicken in the onion mushroom soup mix and olive oil mixture for at least 30 minutes, or even overnight, in the refrigerator before baking. This will allow the flavors to penetrate the chicken more thoroughly.
If you find that the chicken is browning too quickly, you can tent it loosely with aluminum foil during the last 15 minutes of baking.
Don’t discard the pan drippings! These are the key to a flavorful au jus. Make sure to scrape up all the browned bits from the bottom of the pan when deglazing with water.
To thicken the au jus further, you can whisk in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
If you prefer a richer, more decadent au jus, you can substitute chicken broth for the water when deglazing the pan.
For extra flavor and color, try adding a splash of dry white wine to the pan while deglazing. The alcohol will cook off, leaving behind a wonderful aroma and subtle sweetness.

Serving & Storage Suggestions

Serve the roast chicken au jus hot, directly from the serving tray. It pairs beautifully with classic side dishes such as roasted potatoes, steamed rice, green beans, or a simple salad. A crusty loaf of bread is also a great addition for soaking up the delicious au jus.

Leftover roast chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, the chicken can be frozen for up to 2-3 months. To reheat, simply place the chicken in a baking dish with a little chicken broth or water to keep it moist, and bake at 350 degrees Fahrenheit (175 degrees Celsius) until heated through. The au jus can be reheated separately in a saucepan over medium heat or in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	455 kcal	23%
Total Fat	35.8g	55%
Saturated Fat	9.2g	46%
Cholesterol	133.7mg	44%
Sodium	125.5mg	5%
Total Carbohydrate	0g	0%
Dietary Fiber	0g	0%
Sugars	0g	0%
Protein	31.4g	62%

Variations & Substitutions

For a spicier kick, add a pinch of red pepper flakes to the onion soup mix before brushing it on the chicken.
If you don’t have Lipton onion mushroom dry soup mix on hand, you can substitute with a combination of onion soup mix and dried mushrooms.
To add more vegetables to the dish, consider roasting some chopped carrots, potatoes, and onions alongside the chicken.
For a richer flavor, use bone-in, skin-on chicken thighs and drumsticks instead of a whole chicken.
For a lighter take, use skinless chicken breasts, but keep a close eye on them as they can dry out more easily. Basting is extra important!

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of chicken for this recipe?
A: Absolutely! While this recipe calls for a roasting chicken cut into pieces, you can easily adapt it for chicken thighs, drumsticks, or even bone-in chicken breasts. Just adjust the cooking time accordingly.

Q: Can I make this recipe ahead of time?
A: You can prep the chicken by coating it with the onion soup mix and olive oil mixture up to a day in advance. Store it covered in the refrigerator and bake as directed when ready.

Q: What can I do if the au jus is too salty?
A: The onion soup mix can sometimes be quite salty. If your au jus is too salty, try adding a squeeze of lemon juice or a splash of vinegar to balance the flavors.

Q: Can I use a regular baking pan instead of a broiler pan?
A: While a broiler pan is ideal for allowing the fat to drip away from the chicken, you can use a regular baking pan. Just be sure to elevate the chicken on a wire rack to prevent it from sitting in the accumulated fat.

Q: How do I make sure the chicken skin is crispy?
A: To ensure crispy skin, pat the chicken dry with paper towels before coating it with the onion soup mix. Also, avoid overcrowding the pan, as this can steam the chicken rather than roasting it.

Final Thoughts

This Roast Chicken Au Jus recipe is a testament to the fact that simplicity can often yield the most satisfying results. With just a handful of ingredients and a little bit of time, you can create a flavorful and comforting dish that’s perfect for a weeknight dinner or a special occasion. Don’t hesitate to experiment with different variations and substitutions to make it your own. I hope you enjoy making and sharing this recipe as much as I do! Bon appétit!

Roast Chicken Au Jus Recipe