Serves: 6


Roast chicken
  • 1 chicken, thawed, washed, patted dry with paper towel
  • 1 tablespoon oil
  • 1 20-ounce package frozen broccoli, cauliflower, carrot mix


1.Preheat oven to 350 °F.

2.Remove giblets from chicken cavity and reserve for another use.

3.Rub skin with oil and season inside and out with salt/pepper as desired.

4.Place chicken in shallow roasting pan. Roast 2 to 2½ hours until thermometer registers 180 °F.

5.During the last 30 minutes of roasting time, arrange thawed vegetables in pan around chicken, and season with salt/pepper as desired.


1.Pour all juices remaining in pan into a heatproof 2-cup measuring cup.

2.Fat will rise to the top - pour off two tablespoons of this fat from the top into roasting pan. Discard remainder of clear liquid fat, retaining dark juices –- set them aside.

3.Stir 2 tablespoons of flour into fat in roasting pan.

4.Cook over medium heat 1 minute, stirring constantly.

5.To dark juices remaining in cup, add enough broth or water to equal 2 cups of liquid.

6.Whisk this liquid into flour mixture in roasting pan. Cook until gravy thickens, stirring constantly. Season with salt/pepper as desired.


Community content is available under CC-BY-SA unless otherwise noted.