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Ingredients
- 1 (5 lb.) whole chicken, trussed & gizzards removed
- 4 tbsp iSpice WellnessTM Chicken Seasoning,* divided
- 1 lemon, halved crosswise
- 2 tbsp extra virgin olive oil, divided
- 1 large onion, large dice
- 2 large carrots, peeled & large dice
- 2 parsnips, peeled & large dice
- 2 cups white button mushrooms, whole
- 2 cups white button mushrooms, whole
- 1 bunch fresh Italian parsley, roughly chopped
- 2 tbsp all-purpose flour
- 1/4 cup dry white wine
- 2 cups low-sodium chicken stock
Directions
Step 1
Preheat oven to 425 degrees Fahrenheit.
Step 2
Using paper towel, thoroughly dry the chicken inside and out. Drizzle with 1 tbsp olive oil and rub all over chicken.
Step 3
Sprinkle chicken with 3 tbsp of iSpice WellnessTM Chicken Seasoning* and rub into to chicken getting into all the nooks and crannies.
Step 4
Toss the onions, carrots, parsnips, mushrooms and potatoes with remaining olive oil and 1/2 tbsp of seasoning. Pour into a roasting pan and spread to one even layer.
Step 5
Lay the chicken breast-side up on top of the vegetables and roast for 1 1/5 hours until deep golden brown and juices run clear when chicken is pricked at the thickest part. Use a turkey baster and baste chicken with its own juices every 20 minutes and gently move vegetables around to ensure even browning.
Step 6
When chicken and veggies are done, remove chicken from roasting pan and cover loosely with aluminum foil on a cutting board. Let chicken rest for 15 minutes while you make gravy.
Step 7
Remove vegetables from roasting pan using a slotted spoon, reserving the juices in the roasting pan. Keep vegetables warm in an oven-safe dish at 200 degrees Fahrenheit.
Step 8
Put roasting pan on stove-top over medium heat and bring juices to boil with white wine. Reduce liquid by half. Whisk flour into liquid, stirring constantly to prevent clumping.
Step 9
Pour in chicken stock and remaining 1/2 tbsp of seasoning. Bring to the boil, whisking constantly, until thickened and glossy. Finish with fresh parsley.
Step 10
Carve chicken a serve with roasted vegetables and gravy.
