December 2018 Recipe of the Month

Roasted Chicken and Veggie Dinner with Gravy

Classic comfort food at its finest. Since this is a put it in the oven and forget about it for an hour meal that then needs a couple of minutes attention to make the gravy at the end, it is a favorite carpool-night dinner for me. I can prepare the veggies and the chicken, pop it in the oven, then hop in the car and pick up the kids from their various activities. Come home to the smell of roasting deliciousness, and a very satisfying dinner is on the table.

Servings: 4-6 Prep Time: 20 minutes Cook Time: 60 minutes Total Time: 1 hr 20 minutes

Ingredients

3.5-4 pound Whole Chicken

Olive Oil

Salt and Pepper

1 bunch Thyme

1 Lemon, quartered

1 pound Carrot, 1 inch lengths

1/2 large Turnip, peeled and diced 1 inch

1 pound Potato, diced 1 inch

2 small Beet, peeled, diced 1 inch

1 cup Onion, thickly sliced

1 tablespoon Flour or Potato Starch

1/2 cup Dry White Wine

1/2 cup Chicken Stock, use homemade if you’ve got it

Instructions

  1. Preheat oven to 425˚. Rub chicken all over with oil and season generously with salt and pepper. A good dose of salt will help crisp the skin. Squeeze a bit of the lemon juice into the cavity of the chicken and place lemons and thyme inside of it. Tie the drumsticks together, and tuck the wing tips under the back of the chicken. Toss the vegetables with a little oil, sprinkle well with salt and pepper. Lay veggies on bottom of the smallest roasting pan that will fit the chicken (this helps to keep them from burning). Place chicken on top. Roast for about an hour, until the chicken reaches an internal temperature of 165˚.
  2. Place cooked chicken on a serving platter. Using a slotted spoon, remove veggies from roasting pan and arrange around the chicken on the platter. Tent with foil and allow chicken to rest while you make the gravy.
  3. Place roasting dish on the stove, and turn heat to medium high. Stir flour into pan drippings (if pretty dry add a little oil or butter). Pour in white wine and stir to mix, scraping up any browned goodness from the pan. Boil until almost dry then add in broth and boil until thickened. Season to taste with salt and pepper and the lemon from the chicken cavity. Serve hot.
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