Roast Chicken Dinner with Gravy

Ingredients and Weight:

• Whole roasting chicken (4-5 pounds)
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 medium potatoes, peeled and quartered
• 1/2 cup unsalted butter, melted
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Preparation Time:

• 1 hour

Cooking Time:

• 1 hour 45 minutes

Difficulty Level:

• 2 out of 5 (simple)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Rinse the chicken inside and out and pat dry.
3. Season the chicken generously with salt and black pepper.
4. In a large roasting pan, combine the onion, celery, carrots, and potatoes.
5. Toss the vegetables with the melted butter and season with salt and pepper.
6. Place the chicken on top of the vegetables.
7. Roast in the preheated oven for 1 hour, or until the chicken is cooked through.
8. To make the gravy, remove the chicken from the pan and set aside.
9. Sprinkle the flour over the vegetables and cook over medium heat for 2 minutes, stirring constantly.
10. Gradually whisk in the chicken broth and heavy cream until smooth.
11. Bring to a simmer and cook for 5 minutes, or until thickened.
12. Stir in the sage and thyme and season with salt and black pepper to taste.
13. Return the chicken to the pan and pour the gravy over it.

Nutritional Information (per serving):

• Calories: 500
• Fat: 20 grams
• Protein: 30 grams
• Carbohydrates: 50 grams

Dish Characteristics:

• Classic American roast chicken dinner
• Moist and tender chicken
• Flavorful gravy
• Easy to prepare
• Suitable for a crowd

User Comments:

• "This is the perfect Sunday roast. The chicken is so juicy and the gravy is delicious." - Emily, 42
• "I love that this recipe is so easy to follow. It's become my go-to for a special occasion meal." - John, 35
• "The flavors in this dish are amazing. The sage and thyme really enhance the taste of the chicken." - Sarah, 28

Special Precautions and Tips:

• Use a meat thermometer to ensure that the chicken is cooked through to 165°F (74°C) before serving.
• Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
• If the gravy is too thick, add more chicken broth to thin it out.
• Serve with your favorite side dishes, such as mashed potatoes, roasted vegetables, or green salad.