Perdue
Your Rating
Name**   Email**     Comment**  
Type the numbers you see below**  

**Required field.

Thank you for sharing your thoughts.

view photo
swipe-up
swipe-up

Sunday Dinner Easy Roast Chicken

Ingredients

1 PERDUE® OVEN STUFFER® Whole Roaster, Extra Meaty
3 tsp. salt
1 tsp. black pepper
1 bunch fresh thyme
1 head garlic, cut in half crosswise
2 tbsp. butter, softened
1 lemon, cut in half
4 medium red potatoes, quartered
3 medium carrots peeled and cut into 2-inch chunks
2 medium onions, quartered
2 tbsp. all-purpose flour
1 cup chicken stock
1/2 cup dry white wine
Step One

Sunday Dinner Easy Roast Chicken

make it in:

WITH PERDUE® OVEN STUFFER® Whole Roaster, Extra Meaty

Serves 4 to 6 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 4 to 6
Amount Per Serving
Calories 540
% Daily Value*
Total Fat 24g 37%
Saturated Fat 9g 45%
Cholesterol 110mg 37%
Sodium 1980mg 83%
Total Carbs 50g 17%
Dietary Fiber 6g 24%
Sugars 9g
Protein 28g
Vitamin A 180%
Vitamin C 50%
Calcium 8%
Iron 15%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 540
  • Protein 28g
  • Sodium 1980mg
  • Sat.Fat 9g
  • Sugar 9g

Sunday Dinner Easy Roast Chicken

ingredients

Ingredients

1 PERDUE® OVEN STUFFER® Whole Roaster, Extra Meaty
3 tsp. salt
1 tsp. black pepper
1 bunch fresh thyme
1 head garlic, cut in half crosswise
2 tbsp. butter, softened
1 lemon, cut in half
4 medium red potatoes, quartered
3 medium carrots peeled and cut into 2-inch chunks
2 medium onions, quartered
2 tbsp. all-purpose flour
1 cup chicken stock
1/2 cup dry white wine
ingredients

Step one: Season

Preheat oven to 425°F. Remove chicken giblets. Place whole roaster on plastic or dishwasher-safe cutting board. Season cavity with salt and black pepper. Stuff cavity with thyme and garlic. Rub chicken with softened butter. Squeeze juice of lemon over chicken, then place lemon halves inside cavity. Tuck wings under chicken to keep from burning.

ingredients

Step two: Roast

Place chicken on rack in large roasting pan. Roast 15 minutes at 425°F, then reduce heat to 350°F. Baste chicken with pan juices, then add potatoes, carrots and onions to pan. Continue roasting chicken, basting every 20 minutes, until juices run clear, legs move easily when wiggled and meat thermometer inserted into thickest part of thigh registers 170°F. This will take about 2 1/2 to 3 hours for a 5- to 7-pound PERDUE® OVEN STUFFER® Whole Roaster.

ingredients

Step three: Gravy

Transfer chicken and vegetables to platter and let rest 10 minutes while you make gravy. Pour fat and juices from pan into small bowl or fat separator. Place pan directly on burner over medium-high heat. Whisk about 2 tablespoons of fat back into pan. Add flour and whisk about 2 minutes. Whisk in chicken stock, white wine and any juices from roast chicken. Bring to boil, scraping any browned bits from bottom of pan. Cook until gravy has thickened, about 3 to 5 minutes. Season with salt and pepper.

ingredients

Step four: Serve

Carve chicken onto platter with carrots, onions and potatoes. Garnish with roasted garlic, lemon and fresh thyme sprigs if desired. Pour gravy into gravy boat and serve alongside roast chicken.

TA DA!

Sunday Dinner Easy Roast Chicken

Add a Comment