1. Get a chicken, make sure its clean and remove the gizzards. Put it in a large baking dish. Start preheating oven to 425°
2. Chop up a mix of veggies. Normally I use potatoes, broccoli, celery, zucchini, carrots, onion. Just mix it up and add what you like!
3. Next, add a BUNCH of garlic to the inside of the chicken, about 4 cloves. (Fresh garlic is always better, but since mine were sprouting I went for jarred!)
4. (Now this step was a modification from the original recipe.) Take the veggies and add them around the chicken. Pour over the chicken 1 cup Chicken Broth.
5. Sprinkle over everything Olive Oil, Salt and Pepper! I like to add extra pepper to the chicken especially! When we first made this we used Thyme, but after 20 or so Thyme chickens, ive used Rosemary, mixed herbs, garlic and butter, and a roasted chicken bouillon I dissolved in 1/4 cup of water and pour over the chicken.
6. Once youve added the veggies, chicken broth, and oil with S&P, take chicken legs and tie them up with some twine. (I folded the fat over that as well so it wasnt just hanging.)
7. Place in preheated oven and cook for 1 1/2 hours. (For some reason it tastes over 2 hours for my oven to cook a 5-6lb chicken. This is why I add the chicken broth early so the veggies dont dry out.)
8. If the chicken is taking a while (like mine) I found its best to take them out of the oven, put them on a pan and leave them on top of the oven to stay warm. Once the chicken is done too, take all the chicken juices and pour them into the pan with the veggies. Turn stove on low heat.
9. Measure out 1/2 cup white wine and 1 tablespoon flour.
10. Push veggies to one side of pan, so the chicken juice collects on one side. Add wine and flour mixing together slowly. Once it becomes gravy-like, you can mix in the veggies too.
So there you have it! Your roast chicken, baked veggies and some delicious home-made gravy!
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I die everytime we eat this! And this was an especially good one, baby! Even RILEY at all his vegetables that night, lol!!
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