Spice-Rubbed Chicken with Pan Gravy, Potatoes, and Carrots

Ingredients

Us (Imperial)
Aus (Metric)

Chicken:

3 teaspoons chili powder

1 teaspoon granulated garlic

1 teaspoon granulated onion

1/2 teaspoon salt, plus more to season

1/2 teaspoon freshly ground black pepper, plus more to season

3-pound to 4-pound whole chicken, rinsed, dried

Vegetables:

4 medium red potatoes (1 pound total)

2 medium carrots, peeled

1 fresh rosemary sprig

4 fresh thyme sprigs

4 teaspoons olive oil

1 teaspoon all purpose flour

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Directions

PREP TIME

MINS

COOKING TIME

HRS

MINS

Serves

Make-Ahead:

The spice mixture can be made up to 1 week ahead, stored airtight at room temperature.

To prepare the chicken:

Position the rack in the lower third of the oven, and preheat the oven to 400°F.

In a bowl, mix the chili powder, garlic, onion, salt, and pepper. Season the chicken with the spice mixture. Holding the chicken upright with the opening of the body cavity at the bottom, place the chicken on the centre vertical portion of the Curtis Stone Vertical Chicken Roaster.

Roast for 45 minutes to 1 hour, depending on the size of the chicken, or until a thermometer registers 165°F when inserted into the thickest part of the thigh.

To prepare the vegetables:

Meanwhile, quarter the potatoes into wedges and place them in a large saucepan. Add enough water to cover the potatoes and bring the water to a boil over high heat. Boil for 6 minutes, or until they begin to soften.

Drain and set aside to cool. Halve the carrots crosswise, then quarter each piece lengthwise. Cut the rosemary and thyme into 1-inch long pieces. Toss the potatoes, carrots, herbs, and oil in a bowl to coat. Season with salt and pepper.

Transfer the chicken to a carving board. Increase the oven temperature to 425°F. Pour the juices that have accumulated in the roaster basin into a small bowl.

Place the vegetables in the basin of the roaster and roast for 20 minutes, turning them after 10 minutes, or until tender and beginning to brown.

To make the gravy:

While the vegetables roast, spoon off the fat from the pan juices, transferring 1 tablespoon of fat to a small heavy saucepan. Heat the fat in pan over medium heat for 1 minute, or until hot. Whisk in the flour. Whisk in the pan juices, 1/4 cup of water, and any juices that have accumulated from the chicken on the board. Simmer, whisking, for 2 minutes, or until the gravy thickens. Season to taste with salt and pepper.

To serve:

Transfer the chicken to a platter and serve with the vegetables and gravy