Old-Fashioned Harvest Roaster with Vegetables and Gravy
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Old-Fashioned Harvest Roaster with Vegetables and Gravy

Old-Fashioned Harvest Roaster with Vegetables and Gravy

Serves 6 | Prep/Cook Time: 2 Hrs 30 Min
  • Calories 526
  • Protein 29g
  • Sodium 117mg
  • Sat.Fat 5g
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 526
% Daily Value*
Total Fat 15.1g 0 %
Saturated Fat 5g 0 %
Cholesterol 94g 0 %
Sodium 117mg 0 %
Total Carbs 72g 0 %
Dietary Fiber 9g 0 %
Sugars g
Protein 29g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

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
1 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.
2 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.
3 Add corn to pan during last 10-15 minutes of roasting.
4 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.
5 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.
6 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.
7 Cook, stirring, 2 to 3 minutes, until gravy is smooth and thickened. Season to taste with salt and pepper.
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