Roasted Chicken with Gravy

date: October 26, 2012

Nutrition Information (per serving)

26 g
608 mg
27 g
10 g
6 g
77 mg

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

  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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve 4 ounces chicken with ⅓ cup mashed potatoes and ¼ cup chicken gravy.

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