Roasted Chicken w/Cranberry-Rosemary Gravy

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!