Roast Chicken Dinner With Gravy
A sweet treat at the sweet bar.
Recipe Summary Roast Chicken Dinner With Gravy
Use just one pan to make a complete roasted chicken dinner with roasted carrots, potatoes and a creamy herb gravy.Ingredients | Dinner In Rome Ga¾ pound small red potatoes, halved2 large carrots, sliced diagonally into 1/2-inch long rounds2 sprigs fresh thyme2 sprigs fresh rosemarysalt and pepper to taste2 cups College Inn® Unsalted Bold Chicken Stock, divided, plus more as needed1 (4.5 pound) whole chicken1 tablespoon olive oil2 tablespoons all-purpose flour1 tablespoon heavy cream (Optional)DirectionsArrange a rack in lower third of oven with no racks above it; preheat oven to 425 degrees F. Place potatoes, carrots, thyme and rosemary in a 12-inch cast iron or other oven-safe deep skillet. Season with salt and pepper and pour in 1 cup of stock. Rub skin of chicken with olive oil, then season with salt and pepper. Place chicken breast-side-up on top of vegetables.Roast chicken, basting with the pan juices every 20 minutes, about 60 to 75 minutes or until internal temperature reaches 165 degrees F. Transfer chicken to a platter, draining juices from the cavity of the chicken into the pan. Using a slotted spoon, remove vegetables and arrange around chicken on the serving platter.Bring pan drippings to a simmer over medium heat. Add flour and whisk constantly for 1 minute. Add 1 cup of stock and whisk until smooth. Simmer until thickened, about 2 minutes. If too thick, whisk in additional stock 2 Tbsp. at a time until desired consistency is reached. Add cream, if desired, and season with salt and pepper to taste. Carve the chicken and serve with the vegetables and gravy.You can substitute 1/2 teaspoon dried thyme for the fresh, and 1/4 teaspoon dried rosemary for the fresh.Info | Dinner In Rome Gaprep: 10 mins cook: 1 hr 30 mins total: 1 hr 40 mins Servings: 4 Yield: 4 servings
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