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Old-Fashioned Harvest Roaster with Vegetables and Gravy  Rate/Review This Recipe |
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Prep/Cook Time: 2 hours 30 minutes
Servings: 6-8
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Ingredients
1 PERDUE® OVEN STUFFER® Whole Roaster
1 tablespoon melted butter or canola oil
Salt and pepper
12 small red potatoes, unpeeled, scrubbed
2 large yellow onions peeled and cut into quarters
2 cups peeled baby carrots
6 ears fresh or frozen corn, halved
Instructions
- Preheat oven to 350° F. Remove chicken giblets. Rub skin with butter or oil and season with salt and pepper. Place breast side-up in a large roasting pan and roast 1 1/4 hours.
- Arrange potatoes, onions and carrots around chicken. Continue to roast, 1 to 1 1/4 hours, until PERFECT ROAST® Thermometer pops up and vegetables are tender.
- Add corn to pan during last 10-15 minutes of roasting.
- Place roaster on serving platter. Using a slotted spoon, remove vegetables from pan and arrange around chicken. Remove and discard PERFECT ROAST® Thermometer before carving.
Gravy - Pour pan juices into large heatproof measuring cup or bowl. Skim off 4 tablespoons of clear drippings from top and return to roasting pan.
- Add flour to pan and cook, stirring, over medium heat about 1 minute. Stir in reserved juices and enough chicken broth or water to make 4 cups of liquid.
- Cook, stirring, 2 to 3 minutes, until gravy is smooth and thickened. Season to taste with salt and pepper.
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 Nutrition Facts
Servings Per Recipe 6-8 Amount Per Serving (* % of Daily Value) Calories 526 (26%)
Total Fat 15.1g (23%)
Saturated Fat 5g (25%)
Trans Fat 0g
Cholesterol 94mg (31%)
Sodium 117mg (5%)
Total Carbohydrate 72g (24%)
Fiber 9g
Sugars 0g
Protein 29g
* Percent of Daily Values are based on a 2,000 calorie diet.
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