This traditional, oven roasted chicken dinner is easy to make and sure to be a hit with the entire family! Try it with a side of homemade cranberry sauce.
Oven Roasted Chicken Dinner
- 1 small whole chicken (3-4 pounds)
- 2 tbsp butter, melted
- Salt and pepper
- 1 lb fresh carrots
- 2 yellow onions
- 1 lb potatoes
- 1 tbsp vegetable oil
- Pan drippings and chicken broth to equal 2 cups
- ¼ cup flour
- Remove giblets from chicken and place chicken, breast side up, in an 11”x 15” roasting pan. Brush the entire chicken with melted butter then sprinkle it with salt and pepper. Truss the legs together with cooking twine. Let the chicken sit at room temperature for 1 hour.
- Preheat oven to 450℉.
- Cut carrots into 2” lengths and cut in half lengthwise. Peel and quarter onions. Cut potatoes into large chunks (halved or quartered, depending on size).
- Put vegetables in a large bowl, sprinkle with salt and pepper. Toss with vegetable oil and arrange in the pan around the chicken.
- Place the pan in the oven for 15 minutes and then turn the temperature down to 350℉. Allow chicken to roast for 20 minutes per pound or until the internal temperature in the thickest part of the breast reaches 160℉.
- Remove chicken from pan to serving platter. If the vegetables are not tender, return the pan to the oven until they reach the desired softness. Transfer vegetables to a serving platter or bowl and keep warm.
- Pour pan dripping into a bowl or measuring cup. Allow them to sit for a moment or two until the fat rises to the top. Use a spoon to skim the fat off and discard. Add chicken broth so that the liquid measures 2 cups.
- Heat a skillet over medium heat. Add ½ of the chicken broth. Whisk in flour and cook, stirring constantly, until it forms a paste. Continue to cook and stir until the mixture turns a golden brown.
- Add the rest of the broth in a slow stream, whisking constantly until the gravy thickens. Serve immediately with chicken and vegetables.
- Hack: I’ve used carrots, onions and potatoes here but you can substitute your favorite veggies or whatever you have on hand!
- Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
- Hack: Chop leftover vegetables and deboned chicken into bite-sized pieces and transfer them to a saucepan. Add gravy, cover with chicken broth and heat for a fast and easy chicken soup!
- Hack: Don’t have cooking twine? Use unwaxed dental floss!
Handle chicken with care! Click here for some tips to avoid foodborne illnesses that can be associated with raw chicken.
Suggestion: Serve fresh whole cranberry sauce on the side.