Roasted Chicken With Vegetable Gravy

Roasted Chicken With Vegetable Gravy allows me to use the pan vegetables and make a delicious sauce.  By now you know, I am all about puréeing.  I love roasting chicken on Sunday and always look for ways to change it up.  Usually I scoop out my carrots, celery, garlic and onions out of the pan before making gravy, but today I decided to purée them with the juices.  What an amazing gravy!  I didn’t have to add flour; and so, this is a great alternative to all my gluten free followers.

There is something extra comforting of roasting a chicken.  My nonna loved cooking chicken.  In the early 60’s, chickens were delivered to the house live.  My grandfather would slaughter it and I still picture nonna plucking the feathers.  There was a different taste to the chicken and the process made us appreciate the meal even more.  I don’t pluck chickens, but do try to buy locally grown ones.  You would be surprised if you look in your area what you can find.  Here is a list of community farmers for Ontario and there is one close to you: https://artisanalchicken.ca/About/Artisanal-Farmer-Database.aspx

If you have never tried chicken baked with citrus go to:  https://recipesatmytable.com/citrus-chicken-with-brussels-sprouts/

The Ingredients

• I chicken  4 to 5 lbs
• 8 medium potatoes ( washed, peeled and cut in quarters)
• 2 celery stalks cut in quarters
• 1 large onion cut in quarters
• 2 medium carrots cut in quarters
• 3 garlic cloves
• 2 tbsp olive oil
• 1 tbsp Italian seasoning
• 1/2 tsp oregano
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup white wine

The Process

I place all the vegetables including the garlic on the bottom of a 9 X 13 pan.

Prepare the chicken by patting it dry.  Discard the giblets.

 

Rub the chicken with the olive oil. Mix the 1 tbsp Italian seasoning,1/2 tsp oregano,1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper and rub on the chicken.

Place the chicken on top of the vegetables. Pour the white wine over the bottom of the pan and the vegetables.

Cover the Pan with foil and place in a 375 F oven for 30 minutes.

Uncover and cook for another 40 minutes.

Remove chicken and potatoes from the pan and place on a platter.  Cover the platter.

Scrape all the remaining vegetable from the pan with their juices and purée.  Serve with chicken.