Savory Roast Chicken & Gravy

Savory Roast Chicken & Gravy
Servings: 6 Prep 15 mins Cook 4 mins Roast 350°F 50 mins Roast 450°F 30 mins


  • 2 whole chickens, giblets removed, about 4 pounds each
  • 3 teaspoons McCormick Montreal Chicken Seasoning
  • 1 lemon, thinly sliced
  • 6 cloves garlic, sliced
  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • 1 bag (1 pound) peeled baby carrots
  • 1 small head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth

Make It

1. Heat oven to 450 degrees F.

2. Gently lift skin from breasts and legs and season each chicken with 1 teaspoon Montreal seasoning. Place some of the lemon and garlic slices under the skin.

3. Place chickens on a rack in a large roasting pan. Roast at 450 degrees F for 30 minutes. Reduce temperature to 350 degrees F. Roast for 50 minutes or until internal temperature registers 165 degrees F.

4. Meanwhile, place vegetables on a large rimmed baking sheet and toss with olive oil and remaining teaspoon Montreal seasoning. Place in the 350 degrees F oven and roast for about 45 minutes or until tender. Stir after 25 minutes.

5. Reserve one chicken for future use. Pour out all but 3 tablespoons pan drippings from

6. roasting pan and whisk in flour. Cook over medium-high heat for 1 minute; whisk in chicken broth and 1/2 cup water. Simmer 3 minutes until thickened, scraping browned bits from bottom of pan. Strain.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 474, Fat, total (g): 15, chol. (mg): 77, sat. fat (g): 2, carb. (g): 57, fiber (g): 8, pro. (g): 30, sodium (mg): 709, Percent Daily Values are based on a 2,000 calorie diet.