This one-pan roast chicken dinner delivers everything you crave: crackly, golden skin, juicy, tender meat, and caramelized carrots and potatoes that roast right in the pan. When the chicken rests, those savory drippings transform into a silky, creamy herb gravy—no extra pot required. It’s cozy, classic comfort with weeknight-easy cleanup.
Ingredients
- 12 ounces small red potatoes, halved
- 2 large carrots, sliced diagonally into 1/2-inch long rounds
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- salt and ground black pepper to taste
- 2 cups College Inn Unsalted Bold Chicken Stock, divided, plus more as needed
- 1 (4.5 pound) whole chicken
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 tablespoon heavy cream (Optional)
Instructions
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Preheat the oven to 425 degrees F (220 degrees C). Arrange an oven rack in lower third of oven with no racks above it.
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Place potatoes, carrots, thyme, and rosemary in a 12-inch cast-iron or other oven-safe deep skillet. Season with salt and black pepper; pour in 1 cup stock. Rub chicken skin with olive oil, season with salt and black pepper. Place chicken, breast-side-up, on top vegetables.
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Roast in the preheated oven until no longer pink at the bone and the juices run clear, 60 to 75 minutes, basting with pan juices every 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
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Transfer chicken to a platter, draining juices from cavity into the pan. Arrange vegetables around chicken on the serving platter using a slotted spoon.
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Bring pan drippings to a simmer over medium heat. Whisk in flour, whisk constantly for 1 minute. Whisk in remaining 1 cup stock until smooth; simmer until thickened, about 2 minutes. If too thick, whisk in more stock, 2 tablespoons at a time, until reaches desired consistency. Stir in cream; season with salt and black pepper.
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Carve chicken, serve with vegetables and gravy.