I do love a classic roasted chicken dinner with homemade gravy and homegrown vegetables. Reminds me of grandma’s house and living back on the acreage. *sigh* Now check out this ballin’ meal full of goodness! It had been awhile since I made Mike a good hearty meal so I pulled out all my years of learning from the women of my family to cook up a classy food baby.
I stuffed the chicken with onions, garlic and thyme then moved onto the skin. To make a delicious skin you need to separate it from the meat just enough so as to be able to put a garlic butter mix in between the layers. This creates a crispy skin and adds moisture during the cooking process. For some added colour and flavour I sprinkled a pepper, salt and dried rosemary mix on the outside.
I also made sure to spread out a good layer of vegetables in the pan. I used carrots, onions, brussel sprouts garlic and potatoes that had been tossed in pepper, salt and canola oil. Make sure there are enough vegetables to set the chicken down on. You want the bird to cook evenly and not have a burnt bottom by coming into contact with the pan itself.
After the chicken cook for awhile I took it out and made sure to get as much of the drippings as possible. Turned that into a gravy and voila! Instant awesome sauce to go with the chicken. I also grated some applewood smoked cheddar onto the potatoes for added awesome flavour. Inner fat kids rejoice! Enjoy the eye candy of this uber simple but classically yummy dish.