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

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.