Use just one pan to make a complete roasted chicken dinner with roasted carrots, potatoes and a creamy herb gravy.
Ingredients
- ¾ pound small red potatoes, halved
- 2 large carrots, sliced diagonally into 1/2-inch long rounds
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- salt and pepper to taste
- 2 cups College Inn® Unsalted Bold Chicken Stock, divided, plus more as needed
- 1 (4.5 pound) whole chicken
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 tablespoon heavy cream (Optional)
Directions
Step 1
Arrange 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.
Step 2
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.
Step 3
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.
Note:
You can substitute 1/2 teaspoon dried thyme for the fresh, and 1/4 teaspoon dried rosemary for the fresh.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 794 | |
% Daily Value * | |
Total Fat44g | 56% |
Saturated Fat12g | 61% |
Cholesterol223mg | 74% |
Sodium306mg | 13% |
Total Carbohydrate24g | 9% |
Dietary Fiber5g | 16% |
Total Sugars3g | |
Protein74g | |
Vitamin C32mg | 161% |
Calcium116mg | 9% |
Iron7mg | 39% |
Potassium1205mg | 26% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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