Easy Roast Chicken Dinner – Recipe Girl

Preheat the oven to 475℉.

Pour wine into a large roasting pan. Add the carrots, parsnips and potatoes. Place the chicken pieces on top of the vegetables. Drizzle the melted butter over the chicken and sprinkle with 1 tablespoon of sage, salt and pepper. Roast 35 to 40 minutes, basting occasionally, until the chicken is cooked through.

Place the chicken on a serving platter and cover to keep warm. Pour the pan juices into a measuring cup. Roast the vegetables 10 to 15 minutes longer, until browned and tender.

For the gravy, spoon the chicken fat off the pan juices in the measuring cup, placing 1 tablespoon of the fat in a small saucepan; discard remaining fat. Add the flour to the saucepan and cook for 1 minute over medium heat, stirring constantly. Add the drippings from pan and broth to saucepan, stirring constantly. Bring to a boil and cook until slightly thickened 5 to 7 minutes. Stir in 1 teaspoon of the remaining sage and 1 tablespoon of parsley.

To serve, arrange the roasted vegetables on a platter with the chicken. Sprinkle with remaining herbs. Serve with hot gravy.