Ingredients: |
Ingredients: 1 (4-5 pound) roasting chicken
Salt and black pepper to taste
1 lemon quartered long
1 head of garlic
¼ bunch each: fresh rosemary, thyme and parsley
¼ cup olive oil
1 ½ pounds of red new potatoes
6-8 carrots, peeled
1 (18 ounce) jar Heinz Homestyle Classic Chicken Gravy
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Directions: |
Directions:Rinse chicken with cool water, inside and out, then, pat dry with paper towels. Season the cavity with salt and pepper, and then stuff the cavity with the lemon, garlic (some cloves I put under the skin over the breast by gently separating the skin from the meat starting at the cavity) and herbs inside. Place the chicken breast side up in a roasting pan. Surround the chicken with the red potatoes (using the potatoes to hold the wings in place) and carrots. Season the whole chicken with salt and pepper and drizzle with olive oil. Roast the chicken until it is done or until the internal temperature reaches 165o degrees when thermometer is inserted in the thickest part of the chicken thigh.
Remove chicken, potatoes, and carrots from roasting pan. Let chicken stand for 10 minutes so the juices settle back into the meat while you prepare the gravy. Use the chicken drippings in the roasting pan as the base for your gravy. You can strain the drippings if you like smooth gravy or leave as is if you prefer chunky gravy. Place roasting pan on top of stove. Add jar of chicken gravy and bring to a boil. Let simmer for 2 minutes. |
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