An amazing dinner full of poultry, vegetables, and a decadent gravy that’s totally fit for a mince master (or a bunch of hungry college boys; my brother stayed at college extra long this summer, so when he came home tonight, he was met by his old high school friends, and they were all famished, so my mom and I made them a dinner feast of this chicken and Ree Drummond’s Asian Noodle Salad, and they excitedly devoured every last drop). Enjoy.
1 Whole Chicken, Washed
2 Garlic Cloves, Peeled And Minced
Fresh Rosemary Sprigs, Washed
Salt and Pepper, to taste
Garlic Salt, to taste
Rosemary Garlic Blend, to taste
1/2, plus 1 slice Lemon
Fresh Thyme Sprigs, Washed
2 stalks Broccoli, Washed And Chopped
1/4 Cup Cauliflower, Washed And Chopped
1 Cup Mushrooms, Washed And Chopped
1 bag Baby Red Potatoes, Washed And Quartered
1/8 Stick Butter or Margarine, Softened
3 Tbsp All Purpose Flour
1 1/2 Cups Chicken Broth
3/4 Cup Whole Milk or Half And Half or Heavy Cream
Fresh Parsley Leaves, Washed And Chopped
1. Preheat the oven to 400 degrees F on convection.
2. Heat oil in a saucepan, add minced garlic and fresh rosemary sprigs, and let them sit in the oil to infuse it.
3. Once the garlic starts to bubble, turn off the heat, and let cool. Once cooled, lightly brush the infused oil all over the chicken, including under the skin and inside the cavity.
4. Thoroughly season the chicken inside and out with salt and pepper, garlic salt, and rosemary garlic blend, including under the skin and inside the cavity.
5. Stuff the lemon half, scallions, and fresh thyme sprigs inside the cavity that has been rubbed with the infused oil.
6. Season the vegetables with oil and garlic salt, and place them on a roasting pan. Place the chicken on a roasting rack over the vegetables, and roast in the oven for 40-50 minutes, flipping when necessary. The chicken should be golden brown, the juices should run clear, and the internal temperature should read 160 degrees F.
7. Remove from oven, and let cool. Remove the lemon half, scallions, and fresh thyme sprigs from the cavity of the bird, and let rest.
8. Pour as much of the rendered chicken fat from the roasting pan as you can into a saucepan over the stove, and melt butter in it. Sprinkle in flour, and whisk until it becomes a paste to make a roux. Turn the heat up to medium, and add chicken broth, stirring constantly. Add whole milk, and season with salt and pepper. Stir, and cook until thick.
9. Serve up a few slices of the chicken with some of the burnt vegetables on the side, the gravy on top, a slice of lemon for decoration, and a sprinkling of fresh parsley leaves, and enjoy.
Yields: 1 roast chicken with burnt vegetables and chicken gravy