Roasted Chickens with Thyme Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
5 tbsp Extra Virgin Olive Oil 2 tsp Dried Thyme (or 2 Tblsp fresh thyme leaves)3.5 tsp Coarse Sea Salt, DIVIDED1 tsp Black Pepper, DIVIDED8 lb. roasting chickens2 medium yellow onions, quartered, DIVIDED7 cloves Garlic, peeled, DIVIDED2 stalks Celery, cut into thirds4 cups peeled and cubed butternut squash (about 1-2 lb)3 large Carrots, peeled, and cut into 1" piecesGravy: (Makes 2 cups)Roasted onions, celery, and garlic, reserved from the roasting pan1 cup pan juices.25 to .5 cup Chicken Stock, warmed
1. Preheat the oven to 450 degrees.
2. Combine 3 tablespoons of the olive oil, thyme, 2 teaspoons of the salt, and 1/2 teaspoon of the pepper in a bowl.
3. Discard giblets. Rinse the chickens well and pat the outsides and cavities with paper towels to dry.
4. Rub the thyme mixture all over the outsides of the chicken and under the skin.
5. Stuff cavity with 4 onion quarters, 4 garlic cloves, 1 tsp of the salt, and 1/2 tsp of the pepper. Tie the legs together with kitchen string or just weave the "needles" to close. Place the chicken in a roasting pan.
6. Toss the remaining onion, celery, and garlic with 1 tablespoon of the olive oil and spread around the bird. Toss the squash and carrots with the remaining 1 tablespoon of olive oil and 1/2 teaspoon of salt. Set aside.
7. Roast for 30 minutes, then reduce the oven temperature to 400 degrees. Remove the vegetables from the pan and reserve in a bowl for the gravy.
8. Add the squash and carrots to the pan and continue roasting the chicken for 20 to 30 minutes, until a thermometer reads 165 degrees when inserted into the thickest part of the thigh. Remove from the oven and set the chicken, carrots, and squash aside.
9. Make the gravy: Place the roasted onions, celery, and garlic in a blender or Nutribullet.
10. Skim off any fat in the pan and pour 1 cup of the juices and 1/4 of the chicken stock through a sieve into the blender. Puree until very smooth. Stir in the thyme. If the gravy is too thick, slowly add up to 1/4 cup more stock until it reaches the desired consistency. Season with salt and pepper if needed.
11. Slice the chicken and serve toped with the hot gravy and vegetables.
Serving Size: 6-8
Number of Servings: 1
Recipe submitted by SparkPeople user MEMDIONNE.
2. Combine 3 tablespoons of the olive oil, thyme, 2 teaspoons of the salt, and 1/2 teaspoon of the pepper in a bowl.
3. Discard giblets. Rinse the chickens well and pat the outsides and cavities with paper towels to dry.
4. Rub the thyme mixture all over the outsides of the chicken and under the skin.
5. Stuff cavity with 4 onion quarters, 4 garlic cloves, 1 tsp of the salt, and 1/2 tsp of the pepper. Tie the legs together with kitchen string or just weave the "needles" to close. Place the chicken in a roasting pan.
6. Toss the remaining onion, celery, and garlic with 1 tablespoon of the olive oil and spread around the bird. Toss the squash and carrots with the remaining 1 tablespoon of olive oil and 1/2 teaspoon of salt. Set aside.
7. Roast for 30 minutes, then reduce the oven temperature to 400 degrees. Remove the vegetables from the pan and reserve in a bowl for the gravy.
8. Add the squash and carrots to the pan and continue roasting the chicken for 20 to 30 minutes, until a thermometer reads 165 degrees when inserted into the thickest part of the thigh. Remove from the oven and set the chicken, carrots, and squash aside.
9. Make the gravy: Place the roasted onions, celery, and garlic in a blender or Nutribullet.
10. Skim off any fat in the pan and pour 1 cup of the juices and 1/4 of the chicken stock through a sieve into the blender. Puree until very smooth. Stir in the thyme. If the gravy is too thick, slowly add up to 1/4 cup more stock until it reaches the desired consistency. Season with salt and pepper if needed.
11. Slice the chicken and serve toped with the hot gravy and vegetables.
Serving Size: 6-8
Number of Servings: 1
Recipe submitted by SparkPeople user MEMDIONNE.
Nutritional Info Amount Per Serving
- Calories: 2,547.3
- Total Fat: 115.6 g
- Cholesterol: 1,086.8 mg
- Sodium: 9,234.9 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 0.6 g
- Protein: 342.7 g
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