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Old-Fashioned Harvest Roaster with Vegetables and Gravy

Old-Fashioned Harvest Roaster with Vegetables and Gravy Recipe

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Prep/Cook Time: 150 Minutes
Servings: 6
Average Rating: Star Star Star Star Star

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1
1 tablespoon melted butter or canola oil
Salt and pepper
12 small red potatoes, unpeeled, scrubbed
2 large yellow onions peeled and cut into quarters
2 cups peeled baby carrots
6 ears fresh or frozen corn, halved


  1. Preheat oven to 350° F. Remove chicken giblets. Rub skin with butter or oil and season with salt and pepper. Place breast side-up in a large roasting pan and roast 1 1/4 hours.
  2. Arrange potatoes, onions and carrots around chicken. Continue to roast, 1 to 1 1/4 hours, until PERFECT ROAST® Thermometer pops up and vegetables are tender.
  3. Add corn to pan during last 10-15 minutes of roasting.
  4. Place roaster on serving platter. Using a slotted spoon, remove vegetables from pan and arrange around chicken. Remove and discard PERFECT ROAST® Thermometer before carving.

Gravy

  1. Pour pan juices into large heatproof measuring cup or bowl. Skim off 4 tablespoons of clear drippings from top and return to roasting pan.
  2. Add flour to pan and cook, stirring, over medium heat about 1 minute. Stir in reserved juices and enough chicken broth or water to make 4 cups of liquid.
  3. Cook, stirring, 2 to 3 minutes, until gravy is smooth and thickened. Season to taste with salt and pepper.

  • Serving Size

  • Servings Per Recipe 6

  • Amount Per Serving (* % of Daily Value)

  • Calories 526

  • Total Fat 15.1g (0%)

  • Saturated Fat 5g (0%)

  • Trans Fat 0g

  • Cholesterol 94mg (0%)

  • Sodium 117mg (0%)

  • Total Carbohydrate 72g (0%)

  • Dietary Fiber 9g

  • Sugars g

  • Protein 29g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



Sharon - New Jersey, NJ 8/11/2011 4:18:23 PM
I made this recipe and it turned out great. However I did change a few things, first no corn.I cut up little pieces of onions, not large pieces. I added the seasoning Roasted Garlic and Herb which is made by McCormick. (you can find this where the rest of seasoning is in your local store) I also added one can of low salt broth. This helps keep the chicken very moist. I cut up some pieces of garlic for the pan. Then every 15 minutes I rubbed butter on the chicken to keep it brown. It turned out great!

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