- 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.
- Chicken, Consumer Pack (Whole/Bagged), Frozen by the US Department of Agriculture, public domain government resource—original source of recipe