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Ingredients
- 1Â 1/4 lb Small thin-skinned potatoes scrubbed and halved
- Â Â (each about 1 1/2 to 2 inches in diameter)
- 1 sm Onion cut in half
- 1 sm Carrot quartered
- 1/2 c. Garlic cloves peeled
- 1 tsp Chopped fresh rosemary
- Â Â (or possibly 1/2 tsp. dry rosemary)
- 1/4 c. Butter or possibly margarine cut in small chunks
- 4 lb Chicken to 4 1/2 lbs, whole
- 3/4 c. Regular-strength chicken broth to 1 c.
- Â Â Salt and pepper to taste
Directions
- Place potatoes (cut side down), onion, carrot, and garlic cloves in a 9- by 13-inch baking pan. Sprinkle with rosemary and dot with butter.
- Reserve chicken neck and giblets for other uses; pull off and throw away lumps of fat from chicken. Rinse chicken inside and out, pat dry, and place, breast side up, atop vegetables. Roast, uncovered, in a 400 degree oven for 30 min; brush chicken with pan juices. Return to oven. Continue to roast, basting often, till meat near thighbone is no longer pink; cut to test (30 to 45 min).
- Tilt chicken to drain juices from cavity into pan. Transfer chicken, potatoes, and half the garlic to a platter; keep hot.
- Scrape onion, carrot, remaining garlic, and pan juices into a food procssor or possibly blender; whirl till smoothly pureed, adding sufficient broth to make a pourable sauce. Pour sauce into a small serving bowl. Serve chicken and vegetables with sauce; add in salt and pepper to taste.
- This recipe serves 4.
- Comments: No matter how crisp and delicious the bird, a bowl of lumpy gravy can put a damper on a roast chicken dinner. But no need to worry here: just cook carrots and onions with the chicken, then blend the vegetables and pan juices to make a foolproof, flavorful sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 4 servings | |
| Calories 799 | |
| Calories from Fat 521 | 65% |
| Total Fat 58.12g | 73% |
| Saturated Fat 20.63g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 262mg | 87% |
| Sodium 309mg | 13% |
| Potassium 707mg | 20% |
| Total Carbs 7.63g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.35g | 1% |
| Protein 58.72g | 94% |
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