In this easy roast chicken recipe, vegetables cook underneath and soak up the juices from the roasting bird.
The delicious vegetables are then used to make easy, healthy gravy.
Using cornstarch instead of flour is a foolproof way to confirm your gravy stays lump-free.
Let chicken stand at room temperature for 30 minutes.
Thoroughly pat dry with paper towels, inside and out.
Tie the legs together with kitchen string, mostly closing the cavity opening.
Tuck the wing tips under the chickens.
Place onion, celery and carrot in the prepared roasting pan.
Brush the chicken with oil and set on top of the vegetables, about 2 inches apart.
Roast in the center of the oven for 40 minutes.
Rotate the pan 180 degrees .
Tilt the chicken so the juice from the cavity runs into the pan.
Reserve the juice and vegetables for making the gravy.
Transfer the chicken to a clean cutting board.
Let rest 15 minutes.
(Discard the vegetables.)
Transfer the juices to the freezer for about 10 minutes.
Pour the mixture into a small saucepan and bring to a boil.
Reduce heat to medium-high and boil until reduced to about 1 1/4 cups, 5 to 7 minutes.
Whisk cornstarch and water in a small bowl; whisk the mixture into the boiling liquid.
Cook, whisking, until thickened, 1 minute.
Remove from heat and stir in butter.
Remove the string from the chicken and carve.
Serve the chicken with the gravy.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
