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  • sage
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Whole Roasted Chicken with Veggies and Pan Gravy

Regular price $0.00

Whole Roasted Chicken with Veggies and Pan Gravy

Whole Roasted Chicken with Veggies and Pan Gravy

  • Servings

    8

  • Prep Time

    20 min.

  • Cooking Time

    90 min.

  • Total Time

    1 h. 50 min.

  • Calories

    750

Whole Roasted Chicken with Veggies and Pan Gravy

Instructions equipment

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.

knife

cutting board

paper towel

roasting pan

aluminum foil

slotted spoon

whisk

equipment

knife

cutting board

paper towel

roasting pan

aluminum foil

slotted spoon

whisk

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
  • 1 lb. new potatoes, halved
  • 1 bunch fresh Italian parsley, roughly chopped
  • GRAVY
  • 2 tbsp all-purpose flour
  • 1/4 cup dry white wine
  • 2 cups low-sodium chicken stock
  • *Note to user: This product contains the highest quality spices such as turmeric which can stain clothing, countertops and dishware.

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