Roast Chicken Dinner with Gravy Recipe

Arrange a rack in lower third of oven with no racks above it; preheat oven to 425 degrees 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.

Roast chicken basting with the pan juices every 20 minutes about 60 to 75 minutes or until internal temperature reaches 165 degrees F. Transfer chicken to a platter draining juices from the cavity of the chicken into the pan. Using a slotted spoon remove vegetables and arrange around chicken on the serving platter.

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.