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Roasted Chicken Vegetable Gravy
Roasted chicken quarters in a rich gravy made up of blended carrots, onions, garlic, celery, herbs, and spices.
This is one of my easiest chicken recipes yet. All you need is a blender! This recipe focuses on the depth of flavor and simplicity. It’s super easy all you need to do is blend all the vegetables you love for roasting chicken, pour it in the pan and cook it.! The vegetable puree as it roasts will start to release its natural juices and the pectin will tighten everything up. No need for cornstarch or flour! The chicken melts right into it and gives it that long roasted flavor. Give it a whisk before serving over the chicken and dinner is ready in one pan. Check out my tips and tricks below for the best-roasted chicken and vegetables. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST ROASTED CHICKEN AND VEGETABLE GRAVY
blender: for this recipe, your main cooking tool is the blender. when blending the vegetables make sure you roughly chop them to help the blender pulverize them better. you want the vegetable to form an actually puree not a rough chop. the smoother the better for the final product.
water: as the chicken and vegetable roast they can tighten up before they release. if your pan is getting a little dry add in 1/4c of water at a time that will keep the gravy working and the chicken tender. don’t forget to baste the chicken with the gravy as the chicken gets closer to being done.
season: take the opportunity to season well from the beginning. that way once it’s all done you can literally serve from the pan to a plate. its harder to adjust the seasoning later. make sure to season the vegetable puree to help it out a little.
SIMILAR INGREDIENTS TO:
- OVEN BAKED BARBECUE CHICKEN
- YOGURT MARINATED HALF CHICKENS + FETA CUCUMBER SALAD
- LEMON-MARSALA HALF CHICKENS
ENJOY THIS RECIPE WITH:
Roasted Chicken Vegetable Gravy
INGREDIENTS
- 5 Chicken Leg Quarters
- Salt
- Pepper
- Garlic Powder
- Thyme
- Rosemary
- 3TB Butter
- 1/2c Water
- GRAVY
- 2 Celery
- 1 Carrot
- 1 Yellow Onion
- 8 Garlic Cloves
- 1tsp Thyme
- 1Tb Browning- for color
- 1tsp Rosemary
- 1tsp Salt
- 1tsp Black Pepper
- 1c White Wine
INSTRUCTIONS
- Season chicken on both sides generously with salt, pepper, thyme rosemary and garlic.
- Place into a pan with chunks of butter
- Add all ingredients listed under gravy and blend till smooth.
- Pour around the chicken .
- Roast chicken for around one hour. Add in water move it around the pan and baste chicken.
- Roast the chicken for 20 more minutes.
- Plate chicken, whisk all the liquid left in the pan and spoon over chicken.
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