I had a request for the roast chicken we had last week. Very simple, really.
Whole chicken, about 3 1/2 pounds
3-4 large carrots, peeled and cut in 2″ chunks
2 onions, in thick wedges
2 stalks celery, cut in 2″ chunks
Salt, pepper, paprika, whatever herbs or spices you want
Preheat oven to 450.
Rinse the chicken, inside and out, and pat the outside dry with paper towels. Season the outside of the chicken with the salt, pepper and paprika. Place in a shallow roasting pan on top of the vegetables.
Roast uncovered for 30 minutes. Turn oven down to 375 and continue roasting until the juices run clear when the thickest part of the thigh is poked. (About another 30-45 minutes.)
Remove from oven. Take the chicken out of the roaster and cover it with foil to keep it hot. Remove the vegetables with a slotted spoon and place them in a small serving bowl. Take as much fat out of the roasting pan as possible. Then add flour, 1-2 tablespoons, to the remaining juices in the pan and cook over medium heat, stirring constantly, to cook the flour. Add 3/4 to 1 cup chicken broth and cook, stirring, until gravy thickens. You may add a tablespoon of cream to enrich the sauce if desired.
Slice the chicken, cut off legs, thighs and serve with the gravy.