Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Easy Sunday Dinner Roast Chicken




Source of Recipe


Emily


List of Ingredients




1 PERDUE� Fresh Whole OVEN STUFFER� Roaster (5 to 7 pounds)
1 tablespoon olive or vegetable oil
1 package (about 1 1/4 pounds) frozen Parmesan-herb flavored vegetable mixture (potatoes, broccoli, cauliflower and carrots)



Recipe



Preheat oven to 350�F.
Remove giblets from chicken and reserve for another use.
Rinse chicken under cold water and pat dry with paper towel.
Rub skin with oil and season inside and out with 1 tablespoon of seasoning packet from vegetables.
Place chicken in shallow roasting pan. Roast 2 - 2 1/2 hours or until BIRD-WATCHER� Thermometer pops up, and meat thermometer inserted in thickest part of thigh registers 180�F. During last 30 minutes of roasting time, arrange vegetables in pan around chicken and sprinkle with remaining seasonings.
Before serving, remove and discard BIRD-WATCHER� Thermometer.
Serve with vegetables and gravy (recipe below), if desired.
To make gravy: Pour juices remaining in pan into heatproof 2-cup measuring cup.
Return 2 tablespoons clear drippings from top to roasting pan.
Discard remaining clear drippings, reserving dark juices.
Stir 2 tablespoons flour into pan. Cook over medium heat 1 minute, stirring constantly.
To remaining pan juices in cup, add enough chicken broth or water to equal 2 cups total liquid; whisk into roasting pan. Cook until gravy thickens, stirring constantly. Season to taste with salt and pepper. Ready In: 150 minutes
Servings: Makes 6 servings