Prep time 10 min.

Cook time 1 hr. 30 min.


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


  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 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.

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