Serves: 5
Total Calories: 1,078

2 tablespoons oils
3 medium onions, peeled, chunked
8 stalks celery, washed, coarsley chopped
8 medium carrots, peeled, cut in chunks
1 1/2 teaspoons rosemary
1 1/2 teaspoons thyme
1 1/2 teaspoons parsley
1 1/2 teaspoons sage
1 1/2 teaspoons oregano
2 teaspoons black pepper
1 teaspoon salt
3 pounds whole chicken, washed inside and out
1 pound small red potato, washed
1 (14 1/2-ounce) can chicken broth
2 tablespoons flour
3/4 cup water

In a roasting pan, heat the oil and sauté onions, celery, carrots, rosemary, thyme, parsley, sage, oregano, pepper and salt over medium heat for 5-8 minutes. Remove vegetables with a slotted spoon and set aside, leaving drippings in the pot. Rinse chicken in cold water and pat dry with paper towels. Place in pot and brown on all sides. Place chicken on its back in the pot. Dump in the sautéed vegetables and herbs. Add the washed potatoes and pour chicken broth over all. Cover the roasting pan. Bake at 400 F. for 1-1/2 hours. Remove tender chicken to a platter and cut into serving pieces. Place vegetables and herbs around the platter. Cover to keep warm. Whisk flour into the water until smooth. Stir into the drippings in the roasting pan. Cook over medium heat, stirring constantly, until boils and thickens into gravy. Strain, if desired, to remove lumps. Serve over chicken and vegetables.

Nutritional Facts:

Serves: 5
Total Calories: 1,078
Calories from Fat: 126

More Recipes from the Cook'n and Roasting Cookbook:
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Easy Standing Rib Roast
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Pineapple Pork Roast
Pork Chop Casserole
Pork Roast
Pot Roast Chicken
Pulled BBQ Pork
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Roast and Potatoes
Roasted Chinese Chicken
Rosemary Garlic Prime Rib
Stupid Chicken Dish
Super Easy Supper
Superb Roast with Brown Gravy
Sweet and Sour Pork Roast
Sweetly Baked Ham
Thanksgiving Turkey
Turkey with Bread Stuffing and Gravy