Roast Chicken With Gravy and Roma Blend Vegetables
Total Time - 2 hours / Makes 8 Servings
Cooking Sequence
- Prepare chicken and place in oven: 20 minutes
- Bake chicken and remove from oven: 1 hour 15 minutes
- Prepare gravy: 15 minutes
- Prepare vegetables: 10 minutes
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Roast Chicken
Ingredients
one 6-pound roasting chicken
1 tablespoon seasoned salt
1 white onion
3 white potatoes
5 carrots
one 14 1/2-ounce can chicken broth
Steps
1. Preheat oven to 400°F.
2. Place chicken in roasting pan and sprinkle with seasoned salt. (Wash hands.)
3. Wash and peel all vegetables.
4. Cut onion, potatoes and carrots into 1-inch cubes.
5. Add all vegetables to chicken in pan. Pour broth over all ingredients, cover and roast for 1 hour and 15 minutes, or until internal temperature reaches 165°F.
Gravy
Ingredients
4 cups chicken broth from roasted chicken
1 tablespoon chicken bouillon
1 cup half and half
1/4 cup cornstarch
salt and pepper, to taste
Steps
1. Preheat saucepan on high for 1-2 minutes.
2. Place chicken and vegetables on serving platter and cover. Pour drippings from roasted chicken (up to 4 cups) into saucepan. If necessary, add water to drippings to make 4 cups of liquid.
3. Add chicken bouillon and whisk well.
4. In small mixing bowl, whisk half and half and cornstarch until smooth.
5. When broth begins to boil, add half and half mixture; whisk to blend. Turn heat to medium low and simmer 3-4 minutes or until gravy thickens.
6. Add salt and pepper to taste. (Makes 10 servings.)
Roma Blend Vegetables
Ingredients
one 16-ounce bag frozen Roma blend vegetables
1 tablespoon butter
1/2 teaspoon seasoned salt
Steps
1. Place vegetables in microwave-safe container, cover and microwave on defrost for 5 minutes.
2. Drain all water from vegetables.
3. Preheat sauté pan on high for 1-2 minutes.
4. Place butter in pan with and swirl to coat.
5. Add vegetables and sprinkle with seasoned salt.
6. Sauté vegetables for 5 minutes, stirring frequently. Serve. (Makes 6 servings.)
Nutritional Information
Calories (kcal) 742.9; Total Fat (g) 45.3; Saturated Fat (g) 14.5; Cholesterol (mg) 195; Carbohydrate (g) 27.2; Dietary Fiber (g) 4.4; Protein (g) 53.3; Sodium (mg) 1995; Potassium (mg) 1251; Calcium (mg) 84; Iron (mg) 3.8
Daily Values: Vitamin A 289%; Vitamin C 43%; Calcium 8%; Iron 21%
Utensils & Cookware
- 2- to 3-quart saucepan
- measuring utensils
- small mixing bowl
- whisk
- microwave-safe container
- 10- to 12-inch sauté pan
- spatula
- large roasting pan
- knife and cutting board
- vegetable peeler
Apron's Advice
This chicken dish is double-sized to allow you to create two meals. Look for our Chicken Pot Pie or White Broccoli Pizza recipes for two-day meal ideas.
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