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Whole Roasted Chicken With Veggies and Pan Gravy

Whole Roasted Chicken With Veggies and Pan Gravy

Watch Recipe Video

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.

Check out the products below to make this recipe!

  • Prep: 20 minutes
  • Cook: 90 minutes
  • Servings: 8

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