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Dinnertime Recipes

Roast Chicken Dinner With Gravy


Use just one pan to make a complete roasted chicken dinner with roasted carrots, potatoes and a creamy herb gravy.

What You Need

  • 3/4 lb. small red potatoes (about 6), cut in half 2 large carrots, sliced diagonally into 1/2-inch long rounds
  • 2 fresh thyme sprigs or 1/2 tsp. dried thyme
  • 2 fresh rosemary sprigs or 1/4 tsp. dried rosemary
  • Salt and pepper, to taste
  • 2 cups College Inn® Unsalted Bold Chicken Stock, divided, plus more as needed
  • 1 whole chicken (about 4.5 lbs.)
  • 1 Tbsp. olive oil
  • 2 Tbsp. all-purpose flour


  1. ARRANGE a rack in lower third of oven with no racks above it; preheat oven to 425°F.Place potatoes, carrots, thyme and rosemary in a 12-inch cast iron or other oven-safe deep skillet. Season with salt and pepper and pour in 1 cup of stock. Rub skin of chicken with olive oil, then season with salt and pepper. Place chicken breast-side-up on top of vegetables.
  2. ROAST chicken, basting with the pan juices every 20 minutes, about 60 to 75 minutes or until internal temperature reaches 165°F. Transfer chicken to a platter, draining juices from the chicken cavity into the pan. Using a slotted spoon, remove vegetables and arrange around chicken on the serving platter.
  3. BRING pan drippings to a simmer over medium heat. Add flour and whisk constantly for 1 minute. Add 1 cup of stock and whisk until smooth. Simmer until thickened, about 2 minutes. If too thick, whisk in additional stock 2 Tbsp. at a time until desired consistency is reached. Add cream, if desired, and season with salt and pepper to taste. Carve the chicken and serve with the vegetables and gravy
Cooking time (duration)

Prep Time: 10 minutes Cook Time: 1 hour 30 minutes

Number of servings (yield)

4 servings




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