Easy Roast Chicken Dinner

Name: Easy Roast Chicken Dinner
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 cup dry white wine; 6 medium carrots, (peeled and cut in half); 6 medium parsnips, (peeled and cut in half); 10 to 12 small red potatoes, (cut in half); 4 pounds chicken pieces; ¼ cup butter, (melted); 2 tablespoons chopped fresh sage, (divided); 1 teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 tablespoon all purpose flour; ½ cup reduced-sodium chicken broth; 3 tablespoons chopped fresh parsley

This makes a delicious and easy gourmet-style chicken complete with potatoes and veggies.

⏱️ 80 menit 🔪 Persiapan: 30 menit 🔥 Masak: 50 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeGirl

Bahan-bahan

6 porsi

1 cup dry white wine
6 medium carrots, (peeled and cut in half)
6 medium parsnips, (peeled and cut in half)
10 to 12 small red potatoes, (cut in half)
4 pounds chicken pieces
¼ cup butter, (melted)
2 tablespoons chopped fresh sage, (divided)
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon all purpose flour
½ cup reduced-sodium chicken broth
3 tablespoons chopped fresh parsley

Langkah-langkah

Preheat the oven to 475℉.
Pour wine into a large roasting pan. Add the carrots, parsnips and potatoes. Place the chicken pieces on top of the vegetables. Drizzle the melted butter over the chicken and sprinkle with 1 tablespoon of sage, salt and pepper. Roast 35 to 40 minutes, basting occasionally, until the chicken is cooked through.
Place the chicken on a serving platter and cover to keep warm. Pour the pan juices into a measuring cup. Roast the vegetables 10 to 15 minutes longer, until browned and tender.
For the gravy, spoon the chicken fat off the pan juices in the measuring cup, placing 1 tablespoon of the fat in a small saucepan; discard remaining fat. Add the flour to the saucepan and cook for 1 minute over medium heat, stirring constantly. Add the drippings from pan and broth to saucepan, stirring constantly. Bring to a boil and cook until slightly thickened 5 to 7 minutes. Stir in 1 teaspoon of the remaining sage and 1 tablespoon of parsley.
To serve, arrange the roasted vegetables on a platter with the chicken. Sprinkle with remaining herbs. Serve with hot gravy.