ROAST CHICKEN AND GRAVY
1 Small Bag Fingerling Red Potatoes, Halved
2 Large Carrots, Sliced Diagonally Into 1/2-Inch Long Rounds
2 Sprigs Fresh Thyme
2 Sprigs Fresh Rosemary
1 Pinch Salt And Pepper To Taste
2 Cups Unsalted Bold Chicken Stock, Divided, Plus More As Needed
1 (4.5 Pound) Whole Chicken
1 Tablespoon Olive Oil
2 Tablespoons All-Purpose Flour
1 Tablespoon Heavy Cream
Step 1 Arrange a rack in lower third of oven with no racks above it; preheat oven to 425 degrees F. Place potatoes, carrots, thyme and rosemary in a 12-inch cast iron or other oven-safe deep skillet. Season with salt and pepper and pour in 1 cup of stock. Rub skin of chicken with olive oil, then season with salt and pepper. Place chicken breast-side-up on top of vegetables.
Step 2 Roast chicken, basting with the pan juices every 20 minutes, about 60 to 75 minutes or until internal temperature reaches 165 degrees F. Transfer chicken to a platter, draining juices from the cavity of the chicken into the pan. Using a slotted spoon, remove vegetables and arrange around chicken on the serving platter.
Step 3 Bring pan drippings to a simmer over medium heat. Add flour and whisk constantly for 1 minute. Add 1 cup of stock and whisk until smooth. Simmer until thickened, about 2 minutes. If too thick, whisk in additional stock 2 Tbsp. at a time until desired consistency is reached. Add cream, if desired, and season with salt and pepper to taste. Carve the chicken and serve with the vegetables and gravy. Serve with rolls, salad and iced tea.