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    Easy Sunday Dinner Roast Chicken


    Source of Recipe


    Emily

    List of Ingredients




    1 PERDUE® Fresh Whole OVEN STUFFER® Roaster (5 to 7 pounds)
    1 tablespoon olive or vegetable oil
    1 package (about 1 1/4 pounds) frozen Parmesan-herb flavored vegetable mixture (potatoes, broccoli, cauliflower and carrots)

    Recipe



    Preheat oven to 350°F.
    Remove giblets from chicken and reserve for another use.
    Rinse chicken under cold water and pat dry with paper towel.
    Rub skin with oil and season inside and out with 1 tablespoon of seasoning packet from vegetables.
    Place chicken in shallow roasting pan. Roast 2 - 2 1/2 hours or until BIRD-WATCHER® Thermometer pops up, and meat thermometer inserted in thickest part of thigh registers 180°F. During last 30 minutes of roasting time, arrange vegetables in pan around chicken and sprinkle with remaining seasonings.
    Before serving, remove and discard BIRD-WATCHER® Thermometer.
    Serve with vegetables and gravy (recipe below), if desired.
    To make gravy: Pour juices remaining in pan into heatproof 2-cup measuring cup.
    Return 2 tablespoons clear drippings from top to roasting pan.
    Discard remaining clear drippings, reserving dark juices.
    Stir 2 tablespoons flour into pan. Cook over medium heat 1 minute, stirring constantly.
    To remaining pan juices in cup, add enough chicken broth or water to equal 2 cups total liquid; whisk into roasting pan. Cook until gravy thickens, stirring constantly. Season to taste with salt and pepper. Ready In: 150 minutes
    Servings: Makes 6 servings




 

 

 


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