This classic recipe is perfect for a Sunday supper. It takes some prep work but the finished product tastes outstanding, smells amazing and is the ultimate comfort food. The carrots and potatoes are added during the last 45 minutes of roasting, which helps make this a one-pot meal. Well, if you don’t count the prep work…
It’s also a great meal because everyone in the family enjoys it. My daughter likes the chicken and carrots, and my husband craves the potatoes and gravy. Men LOVE gravy. A lot of people fear making it. But don’t be afraid! It’s simpler than most people think, and I’ve included how to make it below.
This classic recipe deserves a crisp sauvignon blanc or a chardonnay to complement the meal. I chose Mohua, a sauvignon blanc from Marlborough, New Zealand. For a wine with more body, I recommend unoaked chardonnays from either Kim Crawford or Villa Maria. Any of these whites will provide a nice balance to the richness of the gravy.
You may end up with some leftovers depending on how many people you’re serving. This meal typically yields dinner for four and a good amount of leftover shredded chicken. That’s some tasty rewards for my earlier labor! Check back tomorrow to get my “easy chicken salad” recipe that’s perfect for quick lunches.
This recipe looks long, but if you’ve got the time, then it’s totally worth it. I’m salivating a little bit just smelling the sage and thyme so thank goodness I’ve already poured myself a glass of wine.
Supplies You Will Need
Roasting pan (I use a 16” x 13” roasting pan)
(1) 5-7 pound roaster chicken
4 tablespoons butter at room temperature, divided
2 medium onions, sliced into 1/4″ wide slices
4 garlic cloves (3 whole, 1 pressed)
4 cups chicken broth
2 cups baby carrots
3 cups small Yukon gold potatoes
2 tablespoons all-purpose flour
2 tablespoons butter
Renderings from the roasted chicken
1 cup of chicken broth (if needed)
Salt and pepper to taste
Preheat the oven to 425° and put rack on second lowest position in the oven. Spray roasting pan with cooking spray. Place 6 to 8 onion slices touching side by side in the center of the roasting pan. The chicken will eventually sit on top of the onions.
Chop 4 sage leaves and the leaves of 5 thyme sprigs, and combine in a small bowl with one pressed garlic clove and 3 tablespoons of room-temperature butter. Set aside.
Create a small bundle with thyme and sage and secure with twine. Remove the outer layer of the remaining 3 garlic cloves. Gently roll the lemon to release its juices and then poke it a few times with a fork.
Wash the chicken thoroughly with cold water and pat dry. Make sure the neck and giblets have been removed. Generously sprinkle chicken inside and out with salt and pepper.
Place the 3 garlic cloves, the whole lemon, one tablespoon of butter and herb bundle into the cavity of the bird. Bring the legs together and tie with twine. Lather the outside of the chicken with the herb butter mixture from step 2, and place the chicken breast side up on the onion slices in the roasting pan. Sprinkle with a little more salt and pepper.
Cook at 425° for 20 minutes and then reduce the heat to 350°. Gently pour 2 cups of chicken broth into the bottom of the pan. Cook for 1 hour, basting and adding 1/2 cup of chicken broth every 30 minutes. Rotate the roaster in the oven at some point.
Then add the carrots to one side of the roasting pan and the potatoes to the other. Cook for 25 minutes, then gently stir the vegetables without disturbing the bird. Add 1/2 cup of chicken broth to the pan. Cook for another 20 minutes.
Remove roasting pan from the oven and carefully take out the chicken and put it on a cutting board or platter. Remove the items inside the bird and let it rest 10 minutes before carving. Remove the carrots and potatoes and cover to keep them warm. Put the onion slices in a strainer and gently press with a spoon over a bowl to remove any extra liquid. Retain the liquid, but throw away the onions.
To make gravy, strain the liquid from the roasting pan and combine it with the liquid from the onions. Scrape off the black spots on the roasting pan and put it on the stove top. Melt 2 tablespoons of butter on medium-low heat and add 2 tablespoons of flour, mixing well until combined. Slowly add the strained liquid back into the pan. Increase heat to medium and stir continually until the gravy is slightly thickened. You can add more chicken broth if it gets too thick.
Carve chicken and serve with vegetables and gravy. Enjoy!