Roast Chicken with Potatoes and Gravy
by Greg Ratajik

 

Very simple, but very good.
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One whole Chicken Salt and Pepper to taste
Four carrots 1 cup milk
One onion Corn Starch
7 Garlic Cloves 3 Potatoes

Paprika

Parsley
 
 

 

     
I recommend butterball chicken, or something local.  The carrots and onion can be in not great shape, as they are just for flavor (won't be in the final dish).  You'll need a pan that can be tightly sealed.

 

 

Place the garlic cloves in the pan.  I usually put half in whole and break the others in two pieces

 

Quarter the onion and place chunks of it in the pan  

 

Break the carrots in two and place in pan.  Place any gizzards in at this time. 

The point of the veggies is to get the chicken off the bottom of the pan (so it doesn't end up boiling in its own juices), plus provide a nice taste to the sauce.

 

 

Place the chicken over the veggies.  Sprinkle the salt, pepper, paprika, and parsley over it to taste.  

 

Cover the pan and place in a 300 degree over for a couple of hours (use a pop-up chicken timer, or follow the recommendations that come with the chicken, for the exact time).  

 

About 20 minutes before the chicken is done, pull it out of the oven and pour most of the sauce into a sauce pan.  

 

Add 1 cup of milk and 1 cup of dissolved Corn Starch.  Turn the heat up, stirring constantly until it gets thick and bubbly.  Salt to taste.  

 

Once the chicken is done, pull from the oven and let rest a few minutes before serving.  

 

To get the extra browning, I recommend removing the lid for the last 15-20 minutes of cooking.  You can douse with butter, or spray with Pam (I recommend the butter flavored).   

 

Pour the gravy over the chicken and potatoes and serve.  

 

Mmmmm!  

 

     

Suggestions

Potatoes If your pan is big enough (mine wasn't for this bird), you can place the potatoes under the chicken.  This lets them cook in the chicken's juices, which will add a lot of flavor to them.  If I do this, I don't usually mash them - I'll just mush them down and bit and serve as-is (with gravy over them).
Browning As mentioned above, to get the extra browning, I recommend removing the lid for the last 15-20 minutes of cooking.  You can douse with butter, or spray with (I recommend the butter flavored). 
 

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