Easy Sunday Dinner Roast Chicken

Easy Sunday Dinner Roast Chicken Recipe

Print Recipe

Prep/Cook Time: 150 Minutes
Servings: 6
Average Rating: Star Star Star Star Star


1 tablespoon olive oil
1 package frozen Parmesan-herb flavored vegetable mixture (potatoes, broccoli, cauliflower and carrots) (about 1 1/4 pounds)

  1. Preheat oven to 350°F. Remove giblets from chicken and reserve for another use.
  2. Rub skin with oil and season inside and out with 1 tablespoon of seasoning packet from vegetables.
  3. Place chicken in shallow roasting pan. Roast 2 - 2 1/2 hours or until PERFECT ROAST® 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. Remove and discard PERFECT ROAST® Thermometer.

Serve with vegetables and gravy (recipe below); if desired.

  1. 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.
  2. Stir 2 tablespoons flour into pan. Cook over medium heat 1 minute, stirring constantly.
  3. 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.

  • Serving Size

  • Servings Per Recipe 6

  • Amount Per Serving (* % of Daily Value)

  • Calories 382

  • Total Fat 22g (0%)

  • Saturated Fat 8g (0%)

  • Trans Fat 0g

  • Cholesterol 109mg (0%)

  • Sodium 554mg (0%)

  • Total Carbohydrate 14g (0%)

  • Dietary Fiber 4g

  • Sugars g

  • Protein 33g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.

Judith Caplano - Burnsville, NC 12/11/2012 1:38:48 PM
I prepared a Perdue Chicken for our Thanksgiving dinner. It was so good and tender. I will buy it again. HOWEVER, I searched your web page and no where did I see any mention of using stuffing. I've always stuffed chickens as well as turkey, and I was a bit leary about stuffing this last chicken.Do you have any suggestions? Thanks, Judith We do not recommend stuffing a bird larger than 16 pounds as it's hard to guarantee the doneness of the stuffing. Stuffing has to reach an internal temperature of 165 degrees and the larger the cavity makes it difficult to guarantee the complete doneness. We recommend stuffing in a separate casserole.
imho - bohoken, sri lanka, 10/17/2010 9:41:49 AM
Dass - Arisona, AZ 5/20/2009 3:08:29 AM
Good Recipe
lol - hehe, IA 3/1/2009 9:00:51 AM
this dinner is amazing
leapeddisc - philadelphia, PA 9/23/2008 1:50:03 PM
excellent easy old fashioned goodness the hardest thing about this well rounded meal is the gravy which most people will skip anyway

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