Introduction
Nothing beats a warm, hearty dinner like an Easy Roast Chicken Dinner! Wholesome Sausage & Bean casserole is a dish that makes family gather round and fills your home with wonderful smells. The chicken is those soft and juicy parts under the legs — add some faintly sweet bell peppers, black mushrooms tightened by soy sauce, ginger to build up a flavor foundation deeper than it has any right to be.
Why Make This Recipe
This simple roasted chicken meal is a good-dish-to-cook just any day, but even more so on weekends or when family come over. Easy to make and you can have more time with your fam instead of the kitchen. But best of all, it is so full-flavored — kids and grown-ups both love it!
Printable Recipe for Roast Chicken Dinner
Making this dish is a breeze! If you do this, step by easy steps Your meal will be done in no time.
Ingredients:
- 1 cup dry white wine
- 6 medium carrots, peeled and halved
- Six parsnips, peeled and halved
- 10-12 baby red potatoes, halved
- 4 pounds chicken pieces
- ¼ cup butter, melted
- 2 Tbsp chopped fresh sage, divided
- 1 teaspoon salt
- Freshly ground black pepper, to taste (¼ teaspoon)
- Flour: 1 tablespoon all-purpose flour
- 1/2 cup low-sodium chicken broth
- 3 Tbsp chopped fresh parsley
Directions:
- Preheat your oven to 475°F.
- Put the wine in a large roasting pan. Put in the carrots, parsnips and potatoes.
- Add the chicken pieces on top of the vegetables.
- Pour the melted butter over top, then sprinkle with 1 Tbsp sage and lightly season turkey with salt and pepper.
- Roast, basting occasionally, until the chicken is cooked through and an instant-read thermometer inserted into thigh reaches 165°FX takes about 35–40 minutes.
- Transfer the chicken to a plate and tent with aluminum foil. Combine pan juices in a measuring cup.
- Roast the veggies for another 10 to15 mins till softly browned and gentle.
- Gravy: Spoon off the chicken fat from the pan juices, leaving about 1 tablespoon in a small saucepan but discarding the rest
- Stir constantly and for 1 minute before you add flour to the saucepan.
- Bring the reserved drippings and broth to a boil, stirring constantly. Add the tomato mixture to a boil and let thicken for 5-7 minutes.
- Add 1 teaspoon sage and 1 tbs of parsley.
- Lastly, place all the roasted vegetables with chicken on a platter and top them up last of herbs. Serve with hot gravy.
Easy Roast Chicken Dinner
Roast chicken hot, and all surrounded by the colorful roasted veggies. And don’t forget to top it off with some delicious gravy for added flavor. Perfect with a nice crusty bread or crisp green salad!
Storing Easy Sunday Roast Dinner
Store in an airtight container in the refrigerator if you have any leftovers. You can store these for about 3-4 days, they will still keep fresh. Transfer to air tight bags and freeze for up to 3 months, Or no more than a month in refrigerator Just remember to defrost before reheating!
HOW TO MAKE Roast Chicken Dinner ( tips)
- Remember to also baste the chicken occasionally for succulent flesh.
- Also feel free to swap for other vegetables you may have on hand.
- You can use pre-cut chicken pieces if time is an issue.
Variation
You could also substitute sage for herbs like rosemary or thyme, if you prefer a different taste. You can also give your meal a fresh kick by adding some citrus slices, such as lemons or oranges.
FAQs
1. Instead of chicken pieces can it be whole Chicken ?. Yes, you can! Just cook it long enough so the chicken is all cooked through.
2. What’s a good side dish to serve with this meal? A simple green salad or some crusty bread works perfectly!
3. What if I want to make this gluten-free? For the gravy, you can substitute a gluten-free flour blend or cornstarch for all-purpose flour.
