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.
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.
Add corn to pan during last 10-15 minutes of roasting.
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.
Pour pan juices into large heatproof measuring cup or bowl. Skim off 4 tablespoons of clear drippings from top and return to roasting pan.
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.
Cook, stirring, 2 to 3 minutes, until gravy is smooth and thickened. Season to taste with salt and pepper.
Servings Per Recipe 6
Amount Per Serving (* % of Daily Value)
Total Fat15.1g (0%)
Saturated Fat 5g (0%)
Trans Fat 0g
Total Carbohydrate72g (0%)
Dietary Fiber 9g
Vitamin A %
Vitamin C %
* 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!