Roasted Whole Chicken with Potato/Sweet Potato Gravy

I love roasted chicken! My house always smells fantastic when I make one.

  • 1 chicken (3-5 lbs)
  • salt and pepper
  • 2 TB fat
  • 1 lemon or orange, cut in half
  • 1 tsp mustard seeds
  • a handful of poultry friendly herbs (usually I combine sage, thyme, rosemary, bay leaf, and/or parsley stems)
  • 2 garlic cloves
  • 1 onion
  • 3 carrots
  • 3 TB fat
  • salt and pepper
  • 3 sweet potatoes and or Yukon gold potatoes
  • 1 1/2 cup stock beer or wine
  1. Turn the oven to 425 degrees an hour before cooking. Pat the chicken dry inside and out. Allow to sit at room temperature for 30 minutes. Get out a large and deep (enameled) cast iron pan and drizzle it with 1 TB of oil.
  2. In a small saucepan, melt 2 TB of fat with salt and pepper.
  3. Chop the onions, carrots, sweet potatoes and or potatoes and add to the cast iron pan.
  4. Use half of the melted fat to rub inside the chicken and the other half to rub outside the chicken. Stick the lemon or orange, mustard seeds, herbs and garlic inside the cavity of the chicken. Use trussing string to tie the legs back.
  5. Place the chicken breast side up on top of the vegetables.
  6. Place the chicken in the oven and cook for 10 minutes.
  7. Melt the remaining 4 TB and salt and pepper over low heat. This is your basting mixture. When you run out of basting mixture, baste with the juices at the bottom of the pan.
  8. Using tongs, turn the bird on one of its sides, baste and cook for 10 minutes.
  9. Turn the chicken on its other side, baste and cook for 40 minutes, basting every 10 minutes.
  10. Turn the chicken on its other side, baste and cook for 20 minutes, basting every 10 minutes.
  11. Turn the chicken breast side up, baste and cook for 20-40 minutes, basting every 10 minutes until its cooked.
  12. Remove the chicken from the oven and check that its done.
  13. Remove the chicken to a cutting board and bring the onion and carrot mixture in the bottom of the pan to a boil over medium heat. Add the stock, beer or wine and bring back up to a boil. Stir the mixture and deglaze the pan. Reduce to a simmer for 15 minutes, until it begins to thicken.
  14. Add 2 TB wheat berry flour (or another wheat flour of your choice), stir to combine and simmer for 3 minutes; until thick and gray like.
  15. Serve chicken with potato/sweet potato gravy. I hope you enjoy!
  16. Cooked and shredded or chopped chicken freezes well!

*please use organic ingredients, if possible.

**save the chicken bones for making stock. Allow them to cool and then refrigerate them up to 3 days before making stock. Post coming on how to make chicken stock!





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