Oven Roasted Chicken with Potatoes and Gravy

Golden, juicy, and packed with flavor—this one-pan roasted chicken with potatoes is pure comfort on a plate!

Prep-Time: 15min
Cook-Time: ~1.5 hrs

INGREDIENTS (4 portions)

• 1 whole chicken, organic (fresh or fully thawed)

• 1/2 apple

• 1 bunch fresh herbs (e.g. parsley, rosemary, thyme, etc.)

• Salt

• Pepper

• Sweet Hungarian paprika powder

• 1/2 stick (~4tbsp) unsalted butter

• 1/2 yellow onion

• 2 carrots

• 1/2 leek or some green onions

• 1/2 cup celery root

• 1-2 cubes vegetable bouillion (e.g. knorr)

• Filtered water

• ~1 tbsp 00 pizza flour

UTENSILS

• Cutting board

• Sharp knife

• Kitchen paper towels

• Large braising pan with lid

• Baking sheet with parchment paper

• Food brush

• Hand blender

• Large knife or poultry scissors

Nothing beats a hearty, home-cooked meal with minimal effort! This oven-roasted chicken with potatoes and gravy is a one-pot wonder—juicy, flavorful chicken roasted to perfection alongside tender, golden potatoes, and served with a rich, savory gravy. With just a few simple ingredients and one pan, you’ll have a comforting, family-friendly dinner that’s easy to prepare and even easier to love!

01

Pre-heat the oven to 420°F (215°C).

02

Peel and cut the vegetables into small cubes and place around the bottom corner of the braising pan. Add the vegetable bouillion cubes.

03

Prepare the chicken: Wipe the chicken dry inside and out with kitchen paper towels and place into the braising pan. Season well inside out with salt, pepper, paprika powder and fill the chicken with 1/2 a chopped apple and herbs. Place in the middle of the braising pan, carefully add some filtered water so that the vegetables are almost covered. Close the lid and put in the oven for about 30 minutes.

04

Take the brasing pan out of the oven and rotate the chicken. Be careful not to penetrate the skin. Replace in the oven and cook for another 30 minutes.

05

Melt the butter in the microwave. Take the braising pan out of the oven. Carefully transfer the chicken onto a baking sheet with parchment paper. Lay the potatoes around the chicken and brush evenly with the butter from all sides, and also brush some on the potatoes. Replace in the oven and cook without a lid for another ~15-30 minutes until the desired color is reached.

06

Make the gravy: add ~1 tbsp flour into the braising pan with the vegetables and broth. Add some more filtered water and blend with a hand blender until smooth. Season to taste.

07

When the chicken is finished, cut the chicken into 4 pieces and serve with the potatoes and gravy. The dish pairs well with a small side salad or cooked vegetables.