Whole Roast Chicken With Roasted Vegetables And Homemade Gravy Recipe

INGREDIENTS:

For the chicken:

• 1 whole chicken (I use a 5 lb bird)
• 3 tablespoons softened butter
• Salt & pepper

To stuff the chicken:

• 1 small onion quartered
• 1 cup celery leaves
• 2 oranges sliced
• 4 garlic cloves
• Salt & pepper

The Vegetables:

• 2 onions cut into eighths
• 4 red potatoes cut into eighths
• 3 carrots chopped
• 2 cups green beans

The gravy:

• Remaining liquid from the chicken and vegetables
• 1 teaspoon Thyme
• Salt & pepper to taste

INSTRUCTIONS:

1. Preheat oven to 425 degrees.
2. Wash and dry the chicken thoroughly (inside and out).
3. Liberally toss salt and pepper inside the cavity of the chicken. Stuff the chicken with the onion, celery leaves, orange slices and garlic cloves–give each clove a good smash with a broad knife to aid in removing the skin and to help the garlic juices make their way into the chicken.
4. Place the Chicken breast side up in a large (3qt) oiled baking dish. Rub the softened butter on the chicken and salt and pepper liberally.
5. Place the chicken in the oven at 425 for 15 minutes. After 15 minutes reduce the heat to 350 degrees. Add the vegetables and baste both the chicken and the vegetables.
6. A 5lb chicken will take a total time of 80 minutes, or an additional 65 minutes after reducing the heat. To determine how long to cook your chicken, multiply the weight by 7 (5lbs x 7 = 35) and add 45 (45 + 35 = 80) to get the total cooking time. This will ensure you have a perfectly cooked, juicy chicken. Another way to tell when your chicken is done is when the juices start running clear.
7. Be sure to baste the chicken and vegetables every 15 minutes or so.
8. After the chicken is done remove from the pan with the vegetables. Remove the fat and skin remnants leaving the liquid. Add the thyme leaves. Place the pan over a couple burners and bring to a boil over medium/medium-high heat. Stir in a mixture of flour and water, stirring constantly to mix the flour into the liquid. Reduce the heat slightly and stir for a few minutes to allow the flour to cook, thickening the gravy. If you need to add more liquid use chicken broth. Add salt and pepper to taste.
9. Now you have a home-cooked whole roast chicken with roasted vegetables and delicious warm gravy. Carve the chicken, serve with the vegetables and help yourself to a generous portion of gravy.
10. Enjoy!

Source: Chasing Delicious

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