Roasted Chicken with Gravy

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
305
protein 
26 g
sodium 
608 mg
carbohydrates 
27 g
fat 
10 g
fiber  
6 g
cholesterol 
77 mg
Servings 
4
Ingredients 

Roasted Chicken
1 whole 3-4 lb roasting chicken
½ cup chopped celery
½ cup chopped carrots
½ cup chopped yellow onion
½ tsp sea salt   
½ tsp freshly ground black pepper

Garlic Mashed Potatoes
3 med potatoes, approximately 1 lb
½ cup skim milk
1 tsp minced garlic
2 tsp chopped chives
¼ tsp sea salt
¼ tsp freshly ground black pepper
2 tsp unsalted butter

Chicken Gravy
1 tsp canola oil
1½ Tbsp unsalted butter
⅓ cup diced yellow onion
1½ Tbsp all-purpose flour
1 cup chicken broth
Pinch freshly ground  black pepper
½ teaspoon chopped fresh sage

Instructions 
  1. Preheat oven to 350F.
  2. In a small bowl, mix together chopped celery, carrots and onions. Stuff chicken with vegetable mixture. Season chicken with salt and pepper.Place chicken in a roasting pan, cover and roast for 1 to 1½ hours, or until juices run clear when pierced with a fork. Cut roasted chicken in half. Remove back, ribs, wings and drumstick. Separate thigh and breast and remove skin.
  3. Peel potatoes and cut into large cubes. Place in a medium pot of boiling water and cook 10 to 15 minutes, or until potatoes are tender. Drain. Combine potatoes with the remaining ingredients. Whip until smooth with an electric mixer.
  4. For gravy: in a medium sauté pan over medium heat, sauté onions in canola oil and butter until translucent. Add flour and cook for 3 to 5 minutes. Add broth and whisk together until begins to boil and become thick. Add salt, pepper and sage. Strain.
  5. Serve 4 ounces chicken with ⅓ cup mashed potatoes and ¼ cup chicken gravy.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.