This really is a wonderfully tasty and easy roasted chicken to whip together. It turns out looking gorgeous, as well, which is a plus! I based this recipe off the wonderful Ina Garten - her 'perfect roast chicken' recipe, to be precise. I tweaked a few things around, but the basic prep, cooking time, and resting time are all thanks to her expertise. You'll end up with a nicely roasted chicken and veggies to serve alongside, plus drippings that can be used to whisk together a quick and flavorful gravy, if desired. Enjoy!
Delicious Oven-Roasted Chicken, Veggies & Gravy
Based off Ina Garten's Perfect Roasted Chicken recipe
Makes one 5 - 6 lb chicken - serves 4-6, cooks about 1.5 hrs, rests 20 minutes before serving.
Preheat oven to 425F.
In a medium to large baking dish (I used a ceramic one that was slightly smaller than a 9x13 pan) place the following:
4 small potatoes, coarsely chopped
3 carrots, sliced in 2" pieces
1 onion, sliced
Sprinkle over vegetables, and then mix with hands to evenly coat:
salt & pepper
1/4 - 1/2 tsp ground thyme
4 Tbsp olive oil
In a small bowl, have the following mixed together to place inside the chicken:
3/4 tsp salt
1/2 tsp pepper
1 tsp ground thyme
1 tsp minced garlic
1 orange (or lemon), sliced in half (don't mix this with the herbs/salt/pepper - just have it ready to place in the bird)
Rinse the 5 - 6 lb. chicken and pat the outside dry with a few paper towels. Rub the inside of the chicken with the salt/pepper/thyme/garlic. Then place the orange halves inside the chicken.
Set the chicken on top of the prepared vegetables. Tuck the wings under the body, as best you can. Use some kitchen twine to tie the ends of the legs together securely.
Brush the top of the chicken with the following:
2-3 Tbsp butter, melted
Then sprinkle the chicken with additional salt and pepper.
Cook chicken in the oven 1 hr 15 minutes - 1 hr 30 minutes. Test a meaty area (like thigh) to ensure the chicken has reached the appropriate temperature of 185 F.
Once the chicken has cooked, remove the chicken and vegetables to a serving dish. Cover with an aluminum foil tent and let the chicken rest for 20 minutes. Slice and serve!
This has two purposes - it lets the chicken meat rest and you have time to use the drippings from the main pan to whip up a quick and tasty gravy, if desired.
Gravy from drippings (optional, but I love it)
This is a general recipe, which you can tweak as desired - use water for a lighter gravy and milk for a thicker gravy, or some of both for somewhere in between. I usually use water with a little milk when I add the cornstarch.
Pour the drippings from the cooking pan into a small frying pan over medium heat. Add:
1 cup water (or milk, or some of each)
1 tsp mushroom seasoning or GF chicken boullion
pinch paprika
Once mixture boils, whisk together and then pour into gravy:
2-3 tsp cornstarch (If you have a lot of drippings, you may find you need more like 1-2 Tbsp cornstarch to thicken your gravy. Always mix with a little cold milk before adding to the simmering gravy.)
1/4 cup milk
Let mixture thicken for a minute or two. Season to taste with salt & pepper. Serve over chicken and veggies! We enjoyed extra chicken with rice and gravy, too. Enjoy!
Gluten-Free Roast Chicken, Veggies and Gravy! What a beautiful bird! Fresh from the oven.
Surrounded by roasted vegetables, and ready to slice and eat!
Delicious Oven-Roasted Chicken, Veggies & Gravy
Based off Ina Garten's Perfect Roasted Chicken recipe
Makes one 5 - 6 lb chicken - serves 4-6, cooks about 1.5 hrs, rests 20 minutes before serving.
Preheat oven to 425F.
In a medium to large baking dish (I used a ceramic one that was slightly smaller than a 9x13 pan) place the following:
4 small potatoes, coarsely chopped
3 carrots, sliced in 2" pieces
1 onion, sliced
Sprinkle over vegetables, and then mix with hands to evenly coat:
salt & pepper
1/4 - 1/2 tsp ground thyme
4 Tbsp olive oil
In a small bowl, have the following mixed together to place inside the chicken:
3/4 tsp salt
1/2 tsp pepper
1 tsp ground thyme
1 tsp minced garlic
1 orange (or lemon), sliced in half (don't mix this with the herbs/salt/pepper - just have it ready to place in the bird)
Rinse the 5 - 6 lb. chicken and pat the outside dry with a few paper towels. Rub the inside of the chicken with the salt/pepper/thyme/garlic. Then place the orange halves inside the chicken.
Set the chicken on top of the prepared vegetables. Tuck the wings under the body, as best you can. Use some kitchen twine to tie the ends of the legs together securely.
Brush the top of the chicken with the following:
2-3 Tbsp butter, melted
Then sprinkle the chicken with additional salt and pepper.
Cook chicken in the oven 1 hr 15 minutes - 1 hr 30 minutes. Test a meaty area (like thigh) to ensure the chicken has reached the appropriate temperature of 185 F.
Once the chicken has cooked, remove the chicken and vegetables to a serving dish. Cover with an aluminum foil tent and let the chicken rest for 20 minutes. Slice and serve!
This has two purposes - it lets the chicken meat rest and you have time to use the drippings from the main pan to whip up a quick and tasty gravy, if desired.
Gravy from drippings (optional, but I love it)
This is a general recipe, which you can tweak as desired - use water for a lighter gravy and milk for a thicker gravy, or some of both for somewhere in between. I usually use water with a little milk when I add the cornstarch.
Pour the drippings from the cooking pan into a small frying pan over medium heat. Add:
1 cup water (or milk, or some of each)
1 tsp mushroom seasoning or GF chicken boullion
pinch paprika
Once mixture boils, whisk together and then pour into gravy:
2-3 tsp cornstarch (If you have a lot of drippings, you may find you need more like 1-2 Tbsp cornstarch to thicken your gravy. Always mix with a little cold milk before adding to the simmering gravy.)
1/4 cup milk
Let mixture thicken for a minute or two. Season to taste with salt & pepper. Serve over chicken and veggies! We enjoyed extra chicken with rice and gravy, too. Enjoy!
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