Roast Chicken with Root Vegetables and Herb Gravy

Ingredients

• 1.5 kg Whole chicken
• 500 g Carrots
• 750 g Potatoes
• 500 g Parsnips
• 1 large Onion
• 4 cloves Garlic
• 500 ml Chicken broth
• 2 tablespoons Cornstarch
• 4 tablespoons Cold water
• 3 tablespoons Olive oil
• 2 sprigs Rosemary
• 2 sprigs Thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Preheat oven to 200°C (400°F).
2. 2Chop the carrots, potatoes, and parsnips into large pieces. Quarter the onion.
3. 3Place the vegetables in a large roasting pan. Drizzle with 2 tablespoons of olive oil, salt, and pepper. Toss to coat.
4. 4Place the chicken on top of the vegetables. Stuff the cavity with the rosemary, thyme, and garlic.
5. 5Drizzle the chicken with the remaining olive oil, salt, and pepper.
6. 6Roast for 60-75 minutes, or until the chicken is cooked through and the juices run clear when pierced.
7. 7Remove the chicken and vegetables from the roasting pan. Set aside to rest for 10 minutes.
8. 8Make the gravy: Place the roasting pan on the stovetop over medium heat. Add the chicken broth and scrape up any browned bits from the bottom of the pan.
9. 9In a small bowl, whisk together the cornstarch and cold water to create a slurry.
10. 10Pour the cornstarch slurry into the gravy and whisk constantly until thickened. Simmer for 2-3 minutes.
11. 11Carve the chicken and serve with the roasted vegetables and herb gravy.

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