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Roast Chicken & Potatoes and Pan Gravy

List of Ingredients




Roast Chicken with Potatoes and Pan Gravy
1 Whole Chicken, about 3 lb., rinsed and dried
Salt and Freshly Ground Pepper
1 medium Onion, sliced
1 small Onion, quartered
1/2 tsp. Dried Thyme
2 Tbsp. Butter, softened
2 Tbsp. Olive Oil
1 medium Carrot, thickly sliced
4 medium Red Potatoes, peeled and quartered
1 Tbsp. Flour
1 cup Chicken Broth or Water


Recipe



Preheat oven to 350ºF. Season chicken liberally with salt and pepper inside and out. Put small quartered onion and thyme inside cavity and tie legs together. Rub butter all over chicken. Put oil in a shallow roasting pan. Scatter sliced onion and carrot around center of dish. Place chicken on top. Arrange potatoes around chicken, turning to coat with oil. Season with salt and pepper to taste. Roast chicken in oven, turning potatoes and basting with pan drippings, for 1 hour 15 minutes, or, until chicken is golden brown and potatoes are tender. Remove to a serving platter and cover with foil to keep warm. Remove all but 2 tablespoons fat from pan. Place over medium heat, add flour, and cook, stirring, for 2 minutes. Whisk in stock and bring to a boil, stirring, until thickened. Season with salt and pepper to taste.