Easy Roast Chicken Dinner Recipe with Homemade Gravy

Ingredients

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

Instructions

1. Preheat your oven to 425°F (220°C). Ensure an oven rack is positioned in the lower third of the oven, removing any racks above it for optimal heat circulation.
2. In a 12-inch cast-iron skillet (or any oven-safe deep skillet), combine potatoes, carrots, thyme, and rosemary. Season generously with salt and black pepper, then pour in 1 cup of chicken stock. Rub the chicken skin with olive oil and season with salt and pepper. Place the chicken, breast-side up, directly on top of the vegetables.
3. Roast in the preheated oven for 60 to 75 minutes, or until the chicken is cooked through and the juices run clear when pierced. Baste the chicken with pan juices every 20 minutes to maintain moisture and flavor. The internal temperature of the thickest part of the thigh, near the bone, should reach at least 165°F (74°C) when checked with an instant-read thermometer.
4. Carefully transfer the roast chicken to a serving platter, allowing any juices from the cavity to drain back into the pan with the vegetables. Arrange the roasted vegetables around the chicken on the platter using a slotted spoon for serving.
5. Place the skillet with the pan drippings over medium heat and bring to a gentle simmer. Whisk in flour and cook, whisking constantly, for 1 minute to create a roux. Gradually whisk in the remaining 1 cup of chicken stock until the gravy is smooth. Simmer until the gravy has thickened, about 2 minutes. If the gravy becomes too thick, whisk in additional chicken stock, 2 tablespoons at a time, until you achieve your preferred consistency. Stir in the cream and season to taste with salt and black pepper.
6. Carve the roasted chicken and serve immediately with the roasted vegetables and the homemade gravy. Enjoy!

Nutrition

• Calories: 794 kcal
• Fat Content: 44 g
• Fiber Content: 5 g
• Sugar Content: 3 g
• Sodium Content: 306 mg
• Protein Content: 74 g
• Cholesterol Content: 223 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g