Easy One-Pan Roasted Chicken Dinner (Serves 4)

Easy One-Pan Roasted Chicken Dinner (Serves 4)

Crispy roasted chicken, tender vegetables, and rich gravy—without extra steps.

Ingredients

• 1 whole chicken (about 4–5 lbs)
  
  

• 4–6 cups mixed vegetables, chopped into large pieces
  (any combo you like—potatoes, carrots, onions, broccoli, Brussels sprouts, squash, etc.)
  
  

• 2–3 tablespoons olive oil
  
  

• 1½ teaspoons salt
  
  

• 1 teaspoon black pepper
  
  

• 1 teaspoon dried herbs (optional: thyme, rosemary, or Italian seasoning)
  
  

• 1 pouch Le Sauce Savory Mushroom Gourmet Gravy (8.8 oz)
  
  

Instructions

1. Preheat oven to 425°F.
   
   

2. Prepare the pan:
   Place the vegetables on a large sheet pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread out evenly.
   
   

3. Season the chicken:
   Pat the chicken dry with paper towels. Rub all over with olive oil, salt, pepper, and any optional seasonings.
   
   

4. Roast:
   Place the chicken directly on top of the vegetables (or in the center of the pan with veggies around it).
   Roast uncovered for 70–80 minutes, or until the chicken reaches 165°F in the thickest part of the thigh and the skin is golden and crispy.
   
   

5. Heat the gravy:
   While the chicken rests, heat Le Sauce Savory Mushroom Gourmet Gravy in the microwave for about 45 seconds, or until hot.
   
   

6. Serve:
   Carve the chicken, plate with the roasted vegetables, and spoon the warm gravy generously over everything.