Easy Roast Chicken Dinner

5 from 1 vote

This makes a delicious and easy gourmet-style chicken complete with potatoes and veggies.

Prep Time30

Cook Time50

Total Time1 20

Course: Main Course

Cuisine: American

Keyword: baked chicken, roast chicken

Servings: servings

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.

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.