Skillet Roasted Whole Chicken, Carrots & Potatoes with Mushroom Pan Dripping Gravy
This hearty, skillet-roasted whole chicken dish is a complete meal, with tender carrots and potatoes roasted alongside the chicken, soaking up all its flavorful juices. Chef Trips tops it off with a rich mushroom pan-dripping gravy that ties everything together. It’s the perfect comforting dish for a family dinner.
Ingredients
- 1 Whole Chicken using the giblets for the gravy
- 1 tbsp of Olive oil
- Seasoning Rub of your choice
- 6 cloves of Garlic
- 2 quartered Onions
- 10 quartered medium-sized Potatoes
- 2 lbs of Carrots
- 1 can of condensed Mushroom soup can add fresh mushrooms to this as well
- 2 tbsp of Cornstarch or flour
Instructions
- Remove the chicken and its giblets from the packaging and thoroughly pat dry with paper towels. Let it rest at room temperature while you gather your ingredients.
- Preheat the oven to 425°F.
- Rub olive oil all over the chicken, then generously season all sides of the chicken with your seasonings of choice. In the cavity of the chicken, stuff several of the quartered onions, 3 cloves of garlic, and some of the giblets.
- Place the chicken in the center of the skillet, breast side up.
- Gently lift around the chicken, allowing the carrots & potatoes, and the remaining onions, garlic, and giblets to cascade underneath, leaving the chicken elevated from sitting directly on the bottom of the skillet.
- Place the chicken in the oven with the thickest part facing the back of the oven. Roast the chicken at 425°F for 1 hour 15 minutes to 1 hour 35 minutes or until the thickest part of the breast reaches at least 165°F.
- Carefully transfer the carrots & potatoes into a bowl, and the cooked chicken to a cutting board to let rest for about 10 to 15 minutes before carving.
- While the chicken rests, prepare the gravy.
- In a small bowl, mix the cornstarch (or flour) with a small amount of liquid (chicken stock, or water) until a lump-free slurry forms. Set aside.
- Using a wooden spoon or spatula, add a can of condensed mushroom soup (and fresh mushrooms, if using) to the drippings in the skillet and simmer, while gently scraping the bottom and side of the skillet.
- Add ½ a can of water to the skillet and return to a simmer before slowly adding in the cornstarch slurry, adding a little at a time until your desired gravy thickness is achieved. Note: the cornstarch will continue to thicken as it cooks. If it thickens too much, you can add a little more water to thin it out.
- Serve immediately with the roasted chicken!
- ENJOY!