Roasted Chicken With Gravy And Potatoes Recipe

Name: Roasted Chicken With Gravy And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp butter; 2 None slices of bacon, finely chopped; 1 None small leek, thinly sliced; 2 None celery stalks, finely chopped; 1 1/3 cups stale breadcrumbs; 1 large egg, lightly beaten; 1 tbsp roughly chopped sage leaves; 1 None whole chicken, about 4 lbs; 2 tbsp olive oil; 2 lbs potatoes, washed and halved; 2 tbsp all purpose flour; 2 cups chicken stock

Servings: persons

3 tbsp butter
2 None slices of bacon, finely chopped
1 None small leek, thinly sliced
2 None celery stalks, finely chopped
1 1/3 cups stale breadcrumbs
1 large egg, lightly beaten
1 tbsp roughly chopped sage leaves
1 None whole chicken, about 4 lbs
2 tbsp olive oil
2 lbs potatoes, washed and halved
2 tbsp all purpose flour
2 cups chicken stock

1
Melt butter in a pan over medium heat. Add bacon, leeks and celery, and cook until vegetables are tender. Cool and transfer to a bowl, add breadcrumbs, egg and sage leaves, and mix to combine.
2
Preheat oven to 400u00b0F.
3
Clean chicken briefly under cold running water and pat dry, inside and out, using paper towels. Tuck wing tips under chicken, trim skin around neck and secure to underside of chicken with toothpicks.
4
Fill cavity with breadcrumb mixture and tie legs together with kitchen string. Place chicken on an oiled wire rack in a large, roasting pan. Rub chicken all over with half of oil and roast in the oven, uncovered, for 1 1/2 hours.
5
Boil, steam or microwave potatoes for 5 minutes, then drain. Toss with remaining oil in a large, shallow roasting pan and cook in oven, uncovered, for 1 hour, turning occasionally. Remove chicken from oven, then remove the chicken from the roasting pan and cover to keep warm.
6
Increase oven temperature to 475u00b0F. Roast the potatoes, uncovered, for another 15 minutes, until golden and crisp.
7
To make gravy, drain all but 2 tablespoons of chicken juices from baking dish and heat dish on medium. Add flour and cook, stirring, until mixture thickens and bubbles. Gradually add stock and 1 cup water, stirring until gravy boils and thickens. Strain into a serving container.
8
Serve chicken with stuffing, potatoes and gravy.

1016

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tbsp butter, 2 None slices of bacon, finely chopped, 1 None small leek, thinly sliced, 2 None celery stalks, finely chopped, and more.

Yes, Roasted Chicken With Gravy And Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chicken With Gravy And Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions