Roasted Chicken w/veggies & Rosemary/Cranberry Gravy
By Ted Slee
Prep Time: 10-15 mins
Cook Time: 90-120 mins (depends on size of chicken)
Serves 4-8 ppl
Ingredients:
Roaster Chicken 5-7 pounds
Med Butternut Squash peeled and cut in 1 to 2” cubes
Vidalia onion peeled quartered
3 apples cored and quartered
8-10 small red potatoes halved
2 cups Cranberry Juice
Half a stick of softened butter
Kosher Salt
Ground Black Pepper
4 Sprigs of Rosemary
Chicken Stock Paste
Flour or Wonder Flour
Prep:
Preheat Oven to 400 degrees. Rinse chicken and pat dry with paper towels. Place in roasting pan large enough to fit chicken and have at least 2 inches of space around each side. Stuff cavity with a mixture of the vegetables, sprig of rosemary & apple. Coat outside of chicken liberally with soft butter and sprinkle with kosher salt and pepper. Add remaining vegetables to pan and add cranberry juice until it fills the bottom ½” of the pan. Cook the chicken for 30 mins and then turn temperature down to 365 degrees until breast reaches internal temp of 170-175 degrees. When chicken is done remove from oven and let chicken rest. Gravy: Remove chicken stock to a separate sauce pan and add 2 tbsp of butter and whisk in cranberry, flour, salt & pepper, chicken paste to taste. Carve chicken and serve combination of vegetables and gravy. Enjoy!
