Roast Chicken with Root Vegetables and Gravy
I haven’t found many people out there who don’t love a good Roast Chicken.
I have tried it myself by cooking the whole thing (Thanksgiving Style), just sitting in the pan. Maybe doctured up with some butter and salt and pepper.
Nothing too great. I may have even tried to add some type of citrus to it a time or too, but still nothing that great.
My chicken always had some spot in it that might still look a little pink or God forbid, bloody (GASP!), and my kids would get totally grossed out!!!
So, you can probably guess where the rest of that story goes….
I decided to make it a different way about a week ago and I have to say that I will probably never make Roast Chicken another way again.
RECIPE: Roast Chicken w/ Root Vegetables and Gravy
- 1 Whole Chicken ( 3 to 4 lbs.)
- 2 tablespoons Herbs de Provence, divided
- Salt and Pepper
- 4 tablespoons Olive Oil
- 4 Carrots
- 4 Sweet Potatoes
- 2 Sweet Onions
- 1 cup White Wine, I used Chardonnay OR if you prefer, you can use Chicken Stock
- 1 tablespoon Butter
- Preheat oven to 350 degrees F.
- Cut Onions, Carrots, and Sweet Potatoes roughly into 1 to 2 inch cubes.
- Combine vegetables and drizzle with 2 tablespoons olive oil. Sprinkle with Salt and Pepper. Toss to coat and set aside.
- Use kitchen shears to cut out the backbone of the chicken.
- Lay chicken open, skin side up, like a book. Flatten the chicken with your hands, pressing down until you hear a pop or crack noise.
- Sprinkle chicken with Herbs de Provence, salt and pepper.
- Heat a 12 inch or larger size cast iron skillet on medium-high heat. Once hot, add 2 tablespoons olive oil to skillet. Add chicken, skin side down, and sear 5 to 6 minutes, or until golden brown.
- Flip the chicken over and add vegetables to open areas around chicken. It’s ok if it seems overcrowded.
- Roast chicken 1 hour and 15 minutes or until an instant- read thermometer inserted into the thickest part of the thigh reads 165 degrees F.
- Remove chicken and vegetables to a platter, cover with aluminum foil, and keep warm.
- Add the wine to the pan and stir with a wooden spoon loosening any brown bits in bottom of pan.
- Allow to simmer for 8 to 9 minutes or until liquid has reduced by half. Stir often.
- Add tablespoon butter and stir until melted. Season with salt and pepper to taste. You won’t need much, if any.
- Carve chicken, set on platter with vegetables and serve with gravy.
If you try this recipe, please let me know what you think.
This is a definite “KID APPROVED” meal.
The sweetness from the onions, carrots, and sweet potatoes cook into the chicken and make it soooo good!
By the way, this is a great easy meal to entertain with or if you just want to share with your family.
*Recipe originally posted on www.babiesandbiscuits.com