Prep Time: 15 Min.
Cook Time: 90 Min.
6 medium carrots, cut into 2-inch pieces (about 1 pound)
3 medium potatoes, cut into quarters (about 1 pound)
1 can (10 1/2 ounces) Franco-American® Chicken Gravy
1. Place vegetables on a 26- by 12-inch double-layer of foil. Pour gravy over vegetables. Fold edges of foil together to seal. Bake at 350ºF. for 1 1/2 hours or until vegetables are tender. Serves 6.
2. To roast chicken: Remove package of giblets and neck from chicken cavity. Rinse chicken with cold water and pat dry. Place chicken, breast-side up, on rack in shallow roasting pan. Brush with oil. Insert meat thermometer into thickest part of meat, not touching bone.
3. Roast at 325ºF. for 2 to 2 1/2 hours or until thermometer reads 180ºF. and drumstick moves easily, basting occasionally with pan drippings. Begin checking doneness after 1 1/2 hours roasting time. Allow chicken to stand 10 minutes before slicing. Serves 6.
TIP: Cook vegetables with a 5- to 7-pound roasting chicken.