This Roasted Chicken and Potatoes recipe served with Champagne Gravy is the perfect recipe for an intimate gathering or weeknight meal.
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GET THE RECIPE
Preheat the oven to 425F. In a small bowl mix together the softened butter, paprika, garlic powder, onion powder, cumin, turmeric, salt and pepper. Set aside.
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Add the potatoes, parsnips, apples and fennel to a sheet 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.
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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 mea
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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.
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Roast chicken 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.
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Strain the liquid at the bottom of the sheet pan away from the vegetables and set aside. Add the vegetables to another baking sheet and keep warm in the oven while the chicken rests. Prepare gravy!
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Serve carved chicken with the roasted potatoes, parsnips, apples and fennel along with gravy on the side.
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