Old-Fashioned Harvest Roaster with Vegetables and Gravy

Show/Hide Old-Fashioned Harvest Roaster with Vegetables and Gravy
Serves 6 | Prep/Cook Time: 2 Hrs 30 Min
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1 PERDUE® OVEN STUFFER® Whole Chicken with Giblets
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
Step 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.
Step 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.
Step 3: 
Add corn to pan during last 10-15 minutes of roasting.
Step 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.
Step 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.
Step 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.
Step 7: 
Cook, stirring, 2 to 3 minutes, until gravy is smooth and thickened. Season to taste with salt and pepper.