Four Servings with leftover chicken

3 to 4 pound roasting chicken
salt and pepper
1 cup water or broth
4 baking potatoes, peeled
8 carrots, scrubbed
1 tbsp olive oil or butter
1-2 tbsp chopped parsley or 2 tsp dried parsley

Preheat oven to 325 degrees. Rinse and dry chicken. Rub inside with salt and pepper. Place in a heavy casserole, roasting pan or Dutch oven, breast side up. Add water or broth, prepared carrots and potatoes to the roasting pan. Cook about 25 minutes per pound or 1 to 1 1/2 hours. Ladle some of the cooking juices over the chicken and the vegetables at least twice during cooking. To test for doneness prick the chicken with a fork, the juices should run clear or an instant read thermometer inserted into the chicken should read 175 degrees .
Transfer chicken and vegetables to a warm platter. Toss the vegetables with a little olive oil or butter and sprinkle with parsley.

To make a gravy: Skim off as much fat as you can from the top of the drippings and discard. Place the cooking pan on the stove top or transfer drippings to a sauce pan. Mix 2 teaspoons flour with 1/2 cup water or chicken broth and pour into the drippings, increase heat to medium high and stir until it starts to thicken. Season with salt and pepper.


Nutrition per serving ( 4-5 ounces chicken, 1 potato, 2 carrots): Calories 442, Fat 12.3g, Cholesterol 101, Sodium 195, Carbohydrate 45.1 g, Fiber 8.5 g, Sugar 8.2 g, Protein 37.5g.

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