Ingredients
- 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
Chef notes
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.
Preparation
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.
