Name: Roast Chicken Dinner with Gravy
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Small red potatoes, halved - ¾ pound; Carrots, sliced diagonally into 1/2-inch long rounds - 2 large; Fresh thyme - 2 sprigs; Fresh rosemary - 2 sprigs; Salt and pepper to taste - 2 sprigs; College Inn® Unsalted Bold Chicken Stock, divided, plus more as needed - 2 cups; Whole chicken - 1 (4.5 pound); Olive oil - 1 tablespoon; All-purpose flour - 2 tablespoons; Heavy cream (Optional) - 1 tablespoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Roast Chicken Dinner with Gravy

1. Small red potatoes, halved - ¾ pound

2. Carrots, sliced diagonally into 1/2-inch long rounds - 2 large

3. Fresh thyme - 2 sprigs

4. Fresh rosemary - 2 sprigs

5. Salt and pepper to taste - 2 sprigs

6. College Inn® Unsalted Bold Chicken Stock, divided, plus more as needed - 2 cups

7. Whole chicken - 1 (4.5 pound)

8. Olive oil - 1 tablespoon

9. All-purpose flour - 2 tablespoons

10. Heavy cream (Optional) - 1 tablespoon

How to cook deliciously - Roast Chicken Dinner with Gravy

1. Stage

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.

2. Stage

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.

3. Stage

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.