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Chef with red wine glass

EASY SUNDAY DINNER ROAST CHICKEN

Makes approximately 6 servings

INGREDIENTS

    • 1 chicken, thawed, washed, patted dry with paper towel
    • 1 tablespoon oil
    • 1 20-ounce package frozen broccoli, cauliflower, carrot mix

    Gravy (optional)
    • All drippings in pan
    • 2 tablespoons flour
    • Broth or water as needed
     

DIRECTIONS

1. Preheat oven to 350°F.

2. Remove giblets from chicken cavity and reserve for another use.

3. Rub skin with oil and season inside and out with salt/pepper as desired.

4. Place chicken in shallow roasting pan. Roast 2 to 2 1/2 hours until thermometer registers 180°F.

5. During the last 30 minutes of roasting time, arrange thawed vegetables in pan around chicken, and season with salt/pepper as desired.
 

Gravy
1.
Pour all juices remaining in pan into a heatproof 2-cup measuring cup.

2. Fat will rise to the top - pour off two tablespoons of this fat from the top into roasting pan. Discard remainder of clear liquid fat, retaining dark juices – set them aside.

3. Stir 2 tablespoons of flour into fat in roasting pan.

4. Cook over medium heat 1 minute, stirring constantly.

5. To dark juices remaining in cup, add enough broth or water to equal 2 cups of liquid.

6. Whisk this liquid into flour mixture in roasting pan. Cook until gravy thickens, stirring constantly. Season with salt/pepper as desired.

    Nutrition Information per serving:
    Calories 188
    Calories from Fat 76
    Total Fat 8.5 g
    Saturated Fat 2.1 g
    Cholesterol 75 mg
    Sodium 268 mg
    Total Carbohydrate 0 g
    Dietary Fiber 0 g
    Sugar 0 g
    Protein 25 g
    Vitamin A 32 RE
    Vitamin C 2 mg
    Calcium 16 mg
    Iron 1.1 mg

USDA, Food & Nutrition Service - Recipe provided by Perdue Farms
 

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