Roasted Chicken with Onions, Potatoes and Gravy
by Chelcie Strode
serves: 4
|
|
|
Rating Details: No rating information for Roasted Chicken with Onions, Potatoes and Gravy Hide Rating Details
|
|
|
Roasted Chicken with Onions, Potatoes and Gravy |
Ingredients: |
|
1 Large |
|
Roasting Chicken |
|
1 1/4 Tspn |
|
Salt |
|
|
|
Pepper |
|
4 Sprigs |
|
Oregano |
|
1 Whole |
|
Lemon, Quartered |
|
1 Stalk |
|
Celery, Cut into 2 Inch Pieces |
|
2 Tbsp |
|
Butter, Melted |
|
2 Lbs |
|
Yellow Onions, Cut into 8 Wedges |
|
2 Lbs |
|
Small Red Potatoes, Cut into Wedges |
|
1/4 Cup |
|
Flour |
|
1 Can |
|
Chicken Broth |
Directions: |
|
Preheat oven to 425 degrees. Place oregano, lemon and celery pieces into body cavity. Combine salt and pepper, melted butter, onions and potatoes in a large bowl and toss well to coat. Arrange onion/potatoe mixture around chicken. Bake at 425 for 20 minutes. Reduce oven temperature to 325 degrees and bake an additional 1 hour and 10 minutes. Gravy - Mix flour and 1/2 cup of the broth with a whisk. Add flour mixture and remaining chicken broth to saucepan. Bring to a boil over medium-high heat. Cook 5 minutes or until gravy thickens.
|
|