Roasted Chicken & Vegetables

Roasted Chicken & Vegetables

Flavor your roasted chicken to perfection by simply using Sauté Express® squares.

30 min.prep time 1:35total time
6 servings
000 Ratings

Ingredients

Chicken

1 (3- to 4-pound) whole roasting chicken
2 medium (1 cup) parsnips, peeled, cut into 1-inch slices
2 medium (1 cup) carrots, peeled, cut into 1-inch slices
3 medium (1 cup) ribs celery, cut into 1-inch slices
1/2 medium onion, cut into 1-inch pieces

Gravy

1/2 cup water
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper

Directions

Heat oven to 350°F.

Place 2 Sauté Express® squares into bowl; let stand at room temperature until softened. Cut remaining square into small pieces; refrigerate.

Use fingers to loosen skin on chicken, particularly over chicken breast and legs. Pat chicken dry with paper towels. Rub softened Sauté Express® squares under and on top of skin.

Place chicken, breast-side up, in 13x9-inch baking pan. Secure wings and legs to body with kitchen string. Place vegetables around chicken. Place chilled Sauté Express® square pieces over vegetables.

Bake, basting chicken occasionally and stirring vegetables, 70-85 minutes or until meat thermometer inserted into inner thigh reaches at least 165°F and juices run clear when pierced with fork.

Place cooked chicken onto large serving plate. Use slotted spoon to arrange vegetables around chicken.

Pour pan juices into 4-cup measuring cup. Add enough water to pan juices to equal 2 cups. Pour into 3-quart saucepan; cook over medium heat 3-5 minutes or until mixture comes to a boil.

Combine 1/2 cup water and 1/3 cup flour in jar with tight-fitting lid; shake well to mix. Slowly stir into hot pan juice mixture. Continue cooking, stirring constantly, until mixture comes to a boil; boil 1 minute. Stir in salt and pepper.

Nutrition Facts (1 serving)

Calories: 650

Fat: 29g

Cholesterol: 245mg

Sodium: 920mg

Carbohydrates: 14g

Dietary Fiber: 3g

Protein: 77g

Recipe #16213©2014Land O'Lakes, Inc.

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