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Curtis Stone's Roast Chicken and Winter Vegetables
Curtis Stone Simple Roast Chicken + Farro Salad + White Bean Cassoulet
Nathan Congleton / TODAY
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(13 rated)
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This mouthwatering bird is a classic, and every family has their favorite version. Well, here's mine, which is made with just a few ingredients but has served my family and me very well over the years. Follow this recipe for a golden bird with juicy meat and some of the tastiest potatoes you could hope for. Stick with small Yukon golds — they are the perfect size and their waxy skins become nice and crunchy.

Technique tip: Leftover chicken can be stored airtight in the refrigerator for up to two days and used for sandwiches, salads, casseroles or soups.


    • One (4-pound) whole chicken, legs tied together
    • 3 tablespoons grapeseed oil, divided
    • Salt and freshly ground black pepper
    • 8 small Yukon gold potatoes (about 4 ounces each), halved
    • 3 large carrots, peeled and halved
    • 2 parsnips, peeled and halved
    • 1 tablespoon all-purpose flour
    • 3/4 cup reduced-sodium chicken broth


1. Position a rack in center of oven and preheat oven to 425°F.

2. Place chicken on a large heavy rimmed baking sheet. Rub 2 tablespoons oil all over chicken and season it generously with salt and pepper.

3. In a medium bowl, toss potatoes, carrots and parsnips with remaining 1 tablespoon oil to coat. Season vegetables with salt and pepper and place them around chicken.

4. Roast for 55 minutes, or until thickest part of chicken thighs all reach 160°F and juices run clear when pierced and vegetables are tender but crisp on the outside. Transfer chicken and vegetables to a platter and let rest for 10 minutes before serving.

5. Meanwhile, pour pan drippings into a small liquid measuring cup. Spoon off fat from drippings, reserving 1 tablespoon fat. In a small heavy saucepan, heat reserved fat over medium-high heat. Whisk in flour. Continue whisking for about 1 minute to cook flour. Whisk in pan drippings, broth and any juices that have accumulated on platter. Simmer, whisking for 2 minutes, or until gravy thickens slightly. Season with salt and pepper.

6. Serve chicken and vegetables immediately with gravy.

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