Easy Roast Chicken Dinner

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Easy Roast Chicken Dinner

Yield: 6 servings

Prep Time: 30 min

Cook Time: 50 min

Ingredients:

1 cup dry white wine
6 peeled carrots, cut in half
6 medium parsnips, peeled and cut in half
10 to 12 small red potatoes, cut in half
4 pounds chicken pieces
1/4 cup melted butter
2 tablespoons chopped fresh sage, divided
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
3 tablespoons chopped fresh parsley

Directions:

1. Preheat oven to 475 degrees F.

2. Pour wine into a large roasting pan. Add the carrots, parsnips and potatoes. Place the chicken pieces on top of the vegetables. Drizzle the melted butter over the chicken and sprinkle with 1 tablespoon of sage, salt and pepper. Roast 35 to 40 minutes, basting occasionally, until the chicken is cooked through.

3. Place the chicken on a serving platter and cover to keep warm. Pour the pan juices into a measuring cup. Roast the vegetables 10 to 15 minutes longer, until browned and tender.

4. For the gravy, spoon the chicken fat off the pan juices in the measuring cup, placing 1 tablespoon of the fat in a small saucepan; discard remaining fat. Add the flour to the saucepan and cook for 1 minute over medium heat, stirring constantly. Add the drippings from pan and broth to saucepan, stirring constantly. Bring to a boil and cook until slightly thickened 5 to 7 minutes. Stir in 1 teaspoon of the remaining sage and 1 tablespoon of parsley.

5. To serve, arrange the roasted vegetables on a platter with the chicken. Sprinkle with remaining herbs. Serve with hot gravy.

Tips:

*If you are preparing this recipe as GLUTEN-FREE, just be sure to use a thickening replacement for the flour (use GF flour, cornstarch or something else), and be sure to use a brand of chicken broth that is known to be GF.

SOURCE: RecipeGirl.com

 

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