Roast chicken with potatoes and pan gravy
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken, rinse/dry |
| Salt | ||
| Freshly ground pepper | ||
| 1 | medium | Onion; thickly sliced |
| 1 | small | Onion; quartered |
| ½ | teaspoon | Dried thyme |
| 2 | tablespoons | Butter; softened |
| 2 | tablespoons | Olive oil |
| 1 | medium | Carrot; thickly sliced |
| 4 | mediums | Red potatoes; peeled, 1/4d |
| 1 | tablespoon | Flour |
| 1 | cup | Chicken stock; or water |
Directions
INGREDIENTS
1. Preheat oven to 350F. Season chicken liberally with salt and pepper insed adn out. Put small quartered onion and thyme inside cavity and tie legs together. Rub butter all over chicken.
2. Put oil in a large oval gratin dish or shallow roasting pan.
Scatter sliced onion and carrot around center of dish. Place chicken on top. Arrange potatoes around chicken, turing to coat with oil.
Season with salt and pepper to taste.
3. Roast chicken in oven, turning potatoes and basting with pan drippings, for 1 hour and 5 minutes, until chicken is golden brown adn potatoes are tender. Remove to a serving platter and cover with foil to keep warm.
4. Remove all but 2 tablespoons fat from pan. Place over medium heat, add flour, and cook, stirring, for 2 minutes. Whisk in stock and bring to a boil, stirring, until thickened. Season with salt and pepper to taste. Strain into a gravy boat and pass with chicken.
From: 365 Ways to Cook Chicken FROM: LAWRENCE KELLIE DATE: 08-05-93