Recipe

Roast Chicken With Onions Potatoes And Gravy Recipe

	Laadeedaa / All my dishes 1 year, 6 months ago This recipe is one of the best roast chicken recipes I have ever tried! The recipe first ran in the May 2005 issue in a Cooking Class column that profiled Chuck Williams, founder of Williams-Sonoma, and it's hands-down the best roast chicken. Recipe by Chuck Williams (May 2005)... More Prep:30m Cook:100m Servings:4	Laadeedaa
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Ingredients

1 (4-pound) roasting chicken

1-1/4 teaspoons salt, divided

3/4 teaspoon freshly ground black pepper, divided

4 oregano sprigs

1 lemon, quartered

1 celery stalk, cut into 2-inch pieces

Cooking spray

2 Tablespoons butter, melted

2 pounds medium yellow onions, peeled and each cut into 8 wedges

Note: I quarter the onions.

2 pounds small red potatoes, cut into (1-inch) wedges

Note: I cut the potatoes in half only and not wedges.

1/4 cup all-purpose flour (about 1 ounce)

1 (14-ounce) can fat-free, less-sodium chicken broth, divided

Lemon wedges (optional)

Fresh oregano sprigs (optional)

Directions

Preheat oven to 425°.

Remove and discard giblets and neck from chicken.

Trim excess fat.

Begin at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine 1/2 teaspoon salt and 1/2 teaspoon black pepper; rub under loosened skin and over breast and drumsticks.

Place oregano sprigs, quartered lemon, and celery pieces into body cavity. *I like to include the celery leaves.

Lift wing tips up and over back; tuck under chicken.

Tie legs together with a piece of string.

Place chicken, breast side up, on the rack of a broiler pan coated with cooking spray.

Combine 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, melted butter, onions, and potatoes in a large bowl, and toss well to coat.

Arrange onion mixture around chicken on rack.

Place rack in pan.

Bake at 425° for 30 minutes.

Reduce oven temperature to 325° (do not remove pan from oven).

Note: I prefer to reduce the oven temperature to 350 degrees.

Bake an additional 1 hour and 10 minutes or until onions and potatoes are tender and a thermometer inserted into meaty part of chicken thigh registers 165°.

Set chicken, onions, and potatoes aside; cover and keep warm.

Place a zip-top plastic bag inside a 2 cup glass measuring cup.

Pour pan drippings into bag and let stand for about 10 minutes (fat will rise to the top).

Seal bag then carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening.

Discard fat.

Combine remaining 1/4 teaspoon salt, flour, and 1/2 cup chicken broth in a small bowl, stirring with a whisk.

Add flour mixture and remaining chicken broth to saucepan.

Bring to a boil over medium-high heat.

Reduce heat to medium and cook 5 minutes or until gravy thickens, stirring frequently with a whisk.

Carve chicken; serve with gravy and onion mixture.

Garnish with lemon wedges and oregano sprigs, if desired.

Makes 4 servings

Nutritional Information

CALORIES 430(24% from fat); FAT 11.6g (sat 4.5g,mono 3.8g,poly 2g); PROTEIN 36.9g; CHOLESTEROL 113mg; CALCIUM 71mg; SODIUM 753mg; FIBER 5.2g; IRON 3.4mg; CARBOHYDRATE 43.7g

This recipe is from: Chuck Williams , Cooking Light, SEPTEMBER 2007

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