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Roast Chicken Dinner with Gravy

Roast Chicken Dinner with Gravy

Use just one pan to make a complete roasted chicken dinner with roasted carrots, potatoes and a creamy herb gravy.

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Serves 4

Prep time 10 min.

Cook time 1 hr. 30 min.

Ingredients

  • 3/4 lb. small red potatoes (about 6), cut in half
  • 2 large carrots, sliced diagonally into 1/2-inch long rounds
  • 2 fresh thyme sprigs, or 1/2 tsp. dried thyme
  • 2 fresh rosemary sprigs, or 1/4 tsp. dried rosemary
  • Salt and pepper, to taste
  • 2 cups College Inn® Unsalted Bold Chicken Stock, divided, plus more as needed
  • 1 whole chicken (about 4.5 lb.)
  • 1 Tbsp. olive oil
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. heavy cream, optional

Directions

  1. Arrange a rack in lower third of oven with no racks above it; preheat oven to 425°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. Roast chicken, basting with the pan juices every 20 minutes, about 60 to 75 minutes or until internal temperature reaches 165°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. 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

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