Roast Chicken Dinner with Gravy

For this recipe, use just one pan to make a complete roast chicken dinner with roasted carrots, potatoes and a creamy thyme and rosemary herb gravy.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 40 mins
• Calories: 794 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 tablespoon heavy cream
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 (4.5 pound) whole chicken
• 2 large carrots, sliced diagonally into 1/2-inch long rounds
• 2 cups College Inn® Unsalted Bold Chicken Stock, divided, plus more as needed
• 0.75 pound small red potatoes, halved

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Arrange an oven rack in lower third of oven with no racks above it.

Step 2

Place potatoes, carrots, thyme, and rosemary in a 12-inch cast-iron or other oven-safe deep skillet. Season with salt and black pepper; pour in 1 cup stock. Rub chicken skin with olive oil; season with salt and black pepper. Place chicken, breast-side-up, on top vegetables.

Step 3

Roast in the preheated oven until no longer pink at the bone and the juices run clear, 60 to 75 minutes, basting with pan juices every 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).

Step 4

Transfer chicken to a platter, draining juices from cavity into the pan. Arrange vegetables around chicken on the serving platter using a slotted spoon.

Step 5

Bring pan drippings to a simmer over medium heat. Whisk in flour, whisk constantly for 1 minute. Whisk in remaining 1 cup stock until smooth; simmer until thickened, about 2 minutes. If too thick, whisk in more stock, 2 tablespoons at a time, until reaches desired consistency. Stir in cream; season with salt and black pepper.

Step 6

Carve chicken; serve with vegetables and gravy.