This recipe makes a delicious and easy gourmet-style Roast Chicken Dinner complete with potatoes and veggies and homemade gravy.
Chicken happens to be great comfort food. Fried Chicken is always amazing. And chicken fettuccini so good too. But this easy roast chicken dinner served with an easy to make gravy is equally amazing.
Ingredients Needed:
- dry white wine
- carrots
- parsnips
- red potatoes
- chicken pieces
- butter
- fresh sage
- salt and freshly ground black pepper
- all purpose flour
- reduced-sodium chicken broth
- fresh parsley
How to make Easy Roast Chicken Dinner:
The complete, printable recipe is at the end of this post.
- Preheat the oven to 475℉.
- Pour wine into a large roasting pan. Add the carrots, parsnips and potatoes. Place the chicken pieces on top of the vegetables. Drizzle the melted butter over the chicken and sprinkle with 1 tablespoon of sage, salt and pepper. Roast 35 to 40 minutes, basting occasionally, until the chicken is cooked through.
- Place the chicken on a serving platter and cover to keep warm. Pour the pan juices into a measuring cup. Roast the vegetables 10 to 15 minutes longer, until browned and tender.
- For the gravy, spoon the chicken fat off the pan juices in the measuring cup, placing 1 tablespoon of the fat in a small saucepan; discard remaining fat. Add the flour to the saucepan and cook for 1 minute over medium heat, stirring constantly. Add the drippings from pan and broth to saucepan, stirring constantly. Bring to a boil and cook until slightly thickened 5 to 7 minutes. Stir in 1 teaspoon of the remaining sage and 1 tablespoon of parsley.
To serve, arrange the roasted vegetables on a platter with the chicken. Sprinkle with herbs.
Recipe Tip
If you want more gravy, use my quick and easy make-ahead gravy recipe!
About the chicken:
Use bone-in chicken! It’s going to be the most flavorful. Boneless chicken tends to dry out in this recipe.
What I Love About This Recipe:
- It’s great comfort food.
- I love to serve this as a Sunday night dinner.
- I love that there is gravy built into the recipe. The chicken is delicious with the gravy.
Serve with hot gravy!
Best Chicken Recipes:
Easy Roast Chicken Dinner
This makes a delicious and easy gourmet-style chicken complete with potatoes and veggies.
Ingredients
- 1 cup dry white wine
- 6 medium carrots, peeled and cut in half
- 6 medium parsnips, peeled and cut in half
- 10 to 12 small red potatoes, cut in half
- 4 pounds chicken pieces
- ¼ cup butter, melted
- 2 tablespoons chopped fresh sage, divided
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon all purpose flour
- ½ cup reduced-sodium chicken broth
- 3 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 475℉.
- Pour wine into a large roasting pan. Add the carrots, parsnips and potatoes. Place the chicken pieces on top of the vegetables. Drizzle the melted butter over the chicken and sprinkle with 1 tablespoon of sage, salt and pepper. Roast 35 to 40 minutes, basting occasionally, until the chicken is cooked through.
- Place the chicken on a serving platter and cover to keep warm. Pour the pan juices into a measuring cup. Roast the vegetables 10 to 15 minutes longer, until browned and tender.
- For the gravy, spoon the chicken fat off the pan juices in the measuring cup, placing 1 tablespoon of the fat in a small saucepan; discard remaining fat. Add the flour to the saucepan and cook for 1 minute over medium heat, stirring constantly. Add the drippings from pan and broth to saucepan, stirring constantly. Bring to a boil and cook until slightly thickened 5 to 7 minutes. Stir in 1 teaspoon of the remaining sage and 1 tablespoon of parsley.
- To serve, arrange the roasted vegetables on a platter with the chicken. Sprinkle with remaining herbs. Serve with hot gravy.
Notes
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use a thickening replacement for the flour (use GF flour, cornstarch or something else), and be sure to use a brand of chicken broth that is known to be GF.
Nutrition
Serving: 1serving, Calories: 893kcal, Carbohydrates: 82g, Protein: 47g, Fat: 40g, Saturated Fat: 14g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 175mg, Sodium: 785mg, Potassium: 2543mg, Fiber: 15g, Sugar: 14g, Vitamin A: 11358IU, Vitamin C: 67mg, Calcium: 158mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
