Roasted Chicken with Onions, Potatoes and Gravy
by Chelcie Strode
serves: 4
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Roasted Chicken with Onions, Potatoes and Gravy |
| Ingredients: |
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1 Large |
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Roasting Chicken |
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1 1/4 Tspn |
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Salt |
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Pepper |
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4 Sprigs |
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Oregano |
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1 Whole |
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Lemon, Quartered |
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1 Stalk |
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Celery, Cut into 2 Inch Pieces |
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2 Tbsp |
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Butter, Melted |
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2 Lbs |
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Yellow Onions, Cut into 8 Wedges |
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2 Lbs |
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Small Red Potatoes, Cut into Wedges |
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1/4 Cup |
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Flour |
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1 Can |
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Chicken Broth |
| Directions: |
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Preheat oven to 425 degrees. Place oregano, lemon and celery pieces into body cavity. Combine salt and pepper, melted butter, onions and potatoes in a large bowl and toss well to coat. Arrange onion/potatoe mixture around chicken. Bake at 425 for 20 minutes. Reduce oven temperature to 325 degrees and bake an additional 1 hour and 10 minutes. Gravy - Mix flour and 1/2 cup of the broth with a whisk. Add flour mixture and remaining chicken broth to saucepan. Bring to a boil over medium-high heat. Cook 5 minutes or until gravy thickens.
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