Let the oven do the work for this Roast Chicken recipe.
Handy leftovers for sandwiches the next day or making quesadillas for supper the next evening.
|3 lbs||whole chicken|
|1/2 tsp||dried sage|
|1/4 tsp||sweet paprika|
|1/4 tsp||ground pepper|
Preheat the oven to 350 F.
In a small bowl, combine seasonings; mix well. Rub onto the entire chicken, including the inside of the chicken.
Slide the chicken, with the legs pointing down, onto a chicken roasting stand or place on a roasting pan. Place inside the oven.
Roast until a meat thermometer inserted into the breast reads 180F (about 90 minutes). Remove from the oven, cover loosely with foil and let stand at room temperature for 15-20 minutes before carving.
Pour the pan juices into a gravy separator and only add juices into a saucepan. Discard the fat. Add chicken stock to make 1 3/4 cups. Pour 1/2 cup into a saucepan and heat. Whisk in 2 tbsp. flour; cook for 1 minute, stirring constantly. Gradually whisk in the remaining liquid; keep stirring until the mixture boils and thickens. Season with salt and pepper. Makes about 2 cups.
Serve with mashed potatoes and vegetables to have a hearty meal. Enjoy!
Show More Comments
No Comments yet