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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