Roasted Chicken and Potatoes with Champagne Gravy

I love this Roasted Chicken and Potatoes recipe because it’s the perfect meal for a family dinner, the holiday season, or Friendsgiving. This chicken is roasted up with potatoes, parsnips, apples, and fennel, for the most flavorful, wholesome meal that can easily be served at any time of year.

❤️ Why You’ll Love Roasted Chicken and Potatoes

• Healthy: This recipe is full of protein, hardy veggies, and fresh herbs. It is packed with nutrients and vitamins, so you can feel good serving this to the whole family.
• Easy: Don’t we all love a meal that is easy-to-make but looks and tastes impressive? This recipe is it! This Roasted Chicken dish is prepped in only 20-minutes.
• Versatile: You can pair this Roasted Chicken recipe with any of your favorite hardy veggies, or you can add whatever rub or seasoning you like in your chicken rub.

🍲 Ingredients

Fennel – Fennel adds a pop of flavor in this recipe. It is not only really flavorful but packed with nutrients. It can be good for your skin, heart, and anti-inflammatory.

Parsnips – A parsnip is a root veggies that is very similar to a carrot as they below to the same plant family. These veggies are great when roasted, but can easily be substitutes with carrots.

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Whole Chicken – This recipe uses a whole chicken. Whole chickens are actually so cost effective. They are cheap, and delicious. Bonus! You can even use the bones to make chicken broth when you’re done. What I love about using whole chickens is it’s a lean protein, and it satisfies those at the dinner table that prefer dark or white meat.

👩‍🍳 How to Make Roasted Chicken and Potatoes

1. Preheat the oven to 425F.
2. Make sure you have a baking rack that fits in / on a sheet pan or use a roasting pan with the same kind of setup.
3. Make the seasoned butter: In a small bowl mix together the softened butter, paprika, garlic powder, onion powder, cumin, turmeric, salt and pepper. Set aside.
4. Prepare the vegetables: Add the chopped potatoes, parsnips, apples and fennel to the bottom of the sheet pan / roasting pan. Pour in 2 cups chicken broth into the bottom of the sheet pan with the vegetables and season with 1 tsp salt and 1/2 tsp pepper. Place the wire rack right over top.
5. Place the whole chicken on the wire rack and pat the chicken dry with paper towels. Massage the chicken all over with seasoned butter and gently loosen the skin from the breast, carefully sliding some butter between the skin and the meat, making sure not to tear the skin.
6. If desired, use kitchen twine to tie the legs together and secure the wings to the body.
7. For the cheesecloth: In a small pot melt ¼ cup butter and add a splash of champagne once the butter is melted, stir to combine and remove from the heat. Soak the cheesecloth in the melted butter and then place it on top of the chicken, making sure to cover it. Brush any remaining butter from the pot over the cheesecloth / chicken.
8. Place the chicken in the oven, roast for 15 minutes at 425F and then turn to 375F and roast for 15 more minutes before basting. Continue to roast for 30 more minutes and then remove the cheesecloth, baste and roast for another 30-60 minutes to let the skin get golden brown and until cooked through to 165F (cooking time will vary depending on the size of the chicken; use a thermometer for the most accurate results). When the chicken is cooked, set aside for 15-20 minutes before carving and serving.
9. Strain the liquid at the bottom of the sheet pan away from the vegetables and set that liquid aside. Add the vegetables to another baking sheet and keep warm in the oven while the chicken rests.
10. Make the gravy: To a medium saucepan add butter and melt over medium heat. Add the shallots and cook for 4-5 minutes until softened. Sprinkle the flour over the butter and use a whisk to combine, cook for 2-3 minutes, stirring constantly – this will be more of a paste-like texture. Slowly pour in the champagne, whisking constantly as you pour, until you get a smooth consistency.  Let the champagne cook off, simmering for about 3-5 minutes. Gradually whisk in chicken broth, 1 cup at a time (about 2 cups total), whisking to make sure you get a smooth consistency. Then bring mixture to a boil over medium-high heat, then reduce heat to medium-low to keep a simmer for 4-5 minutes until thickened. Season with a couple tablespoons of the drippings from the pan and cook 1-2 more minutes. Taste and adjust seasoning with salt and pepper.
11. Serve carved chicken with the roasted potatoes, parsnips, apples and fennel along with gravy on the side.

🪄 Tips and Tricks

• This recipe is perfect for a small gathering, whether you are having a Friendsgiving or a small group for the holiday season this year.
• To remove the giblets in your chicken (if it comes with them) you basically reach between the chickens legs, and reach inside to pull out the package of giblets. These usually wrapped inside the bird. DO NOT forget to remove these.
• Make chicken broth with your chicken carcass when the meal is done. Throw it in a pot with water, any veggies you have, and let it boil. Store in the freezer to have it ready to use whenever you want.
• If you like this recipe, try this recipe for a Whole Roasted Chicken.

🗒 Substitutions

• Parsnips: If you don’t like or have parsnips, you can substitute them for regular carrots in this recipe.
• Fresh Thyme: You can sub the fresh thyme for fresh rosemary instead. Fresh oregano can work too!
• Chicken Broth: You can use any kind of broth in this recipe.
• Champagne: If you want this to be entirely non-alcoholic, you can sub champagne for a non-alcoholic champagne or wine instead. You could also make this gravy as a side instead.

🗒 Best served with

• Simple Holiday Stuffing
• Cranberry Feta Cheese Log
• Winter Salad

👝 How to Store Leftovers

Store leftovers for this Roasted Chicken and Potatoes in an airtight container in the fridge for up to 4 days. This chicken makes great leftovers chicken sandwiches but you can also shred it to top salads with or make chicken tacos!

🤔 Common Questions

Roasted Chicken and Potatoes with Champagne Gravy

5 from 4 votes

This Roasted Chicken and Potatoes recipe served with Champagne Gravy is the perfect recipe for an intimate gathering or Friendsgiving.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Resting time 15 minutes mins

Total Time 2 hours hrs 35 minutes mins

Course Main Course

Cuisine Greek-Inspired

Servings 4 -6

Calories 906 kcal

Ingredients

  

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For the chicken

• 3-4 lb whole chicken (with giblets removed)
• 1/4 cup unsalted butter
• 1 tsp ground paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric
• 2 tsp salt
• 1/2 tsp ground pepper

For the vegetables

• 4 Idaho potatoes, peeled and chopped into 1-2 inch pieces
• 3 medium parsnips, cut into quarters
• 3 small apples, quartered
• 1 small fennel bulb, cut into quarters
• 1 tsp salt
• 1/2 tsp pepper
• 2 cups chicken broth
• 3 sprigs of fresh thyme

For the cheesecloth

• 1 piece of cheesecloth
• 1/4 cup unsalted butter, melted

For the champagne gravy

• 6 tbsp salted butter
• 2 shallots, thinly sliced
• 1/3 cup all purpose flour
• 1 cup champagne, room temperature
• 2 cups chicken stock
• 3-4 tbsp pan drippings

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Instructions

 

• Preheat the oven to 425F.
• Make sure you have a baking rack that fits in / on a sheet pan or use a roasting pan with the same kind of setup.
• Make the seasoned butter: In a small bowl mix together the softened butter, paprika, garlic powder, onion powder, cumin, turmeric, salt and pepper. Set aside.
• Prepare the vegetables: Add the chopped potatoes, parsnips, apples and fennel to the bottom of the sheet pan / roasting pan. Pour in 2 cups chicken broth into the bottom of the sheet pan with the vegetables and season with 1 tsp salt and 1/2 tsp pepper. Place the wire rack right over top.
• Place the whole chicken on the wire rack and pat the chicken dry with paper towels. Massage the chicken all over with seasoned butter and gently loosen the skin from the breast, carefully sliding some butter between the skin and the meat, making sure not to tear the skin.
• If desired, use kitchen twine to tie the legs together and secure the wings to the body.
• For the cheesecloth: In a small pot melt ¼ cup butter and add a splash of champagne once the butter is melted, stir to combine and remove from the heat. Soak the cheesecloth in the melted butter and then place it on top of the chicken, making sure to cover it. Brush any remaining butter from the pot over the cheesecloth / chicken.
• Place the chicken in the oven, roast for 15 minutes at 425F and then turn to 375F and roast for 15 more minutes before basting. Continue to roast for 30 more minutes and then remove the cheesecloth, baste and roast for another 30-60 minutes to let the skin get golden brown and until cooked through to 165F (cooking time will vary depending on the size of the chicken; use a thermometer for the most accurate results). When the chicken is cooked, set aside for 15-20 minutes before carving and serving.
• Strain the liquid at the bottom of the sheet pan away from the vegetables and set that liquid aside. Add the vegetables to another baking sheet and keep warm in the oven while the chicken rests.
• Make the gravy: To a medium saucepan add butter and melt over medium heat. Add the shallots and cook for 4-5 minutes until softened. Sprinkle the flour over the butter and use a whisk to combine, cook for 2-3 minutes, stirring constantly – this will be more of a paste-like texture. Slowly pour in the champagne, whisking constantly as you pour, until you get a smooth consistency.  Let the champagne cook off, simmering for about 3-5 minutes. Gradually whisk in chicken broth, 1 cup at a time (about 2 cups total), whisking to make sure you get a smooth consistency. Then bring mixture to a boil over medium-high heat, then reduce heat to medium-low to keep a simmer for 4-5 minutes until thickened. Season with a couple tablespoons of the drippings from the pan and cook 1-2 more minutes. Taste and adjust seasoning with salt and pepper.
• Serve carved chicken with the roasted potatoes, parsnips, apples and fennel along with gravy on the side.

Video

Notes

• You can swap the champagne for a non-alcoholic champagne if desired.
• This recipe is perfect for a small gathering!

Nutrition

Calories: 906kcal | Carbohydrates: 56.7g | Protein: 64.2g | Fat: 43.7g | Saturated Fat: 21.4g | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 13.7g | Trans Fat: 0.5g | Cholesterol: 245.4mg | Sodium: 1887.9mg | Fiber: 9.6g | Sugar: 15.1g

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