Roasted Chicken & Gravy Supper
with Carrots, Garlic-Herb Mashed Potatoes & Green Beans
- Milk
- Wheat
Nothing says comfort food like classic homestyle roasted chicken with gravy. You'll rub a half-chicken with garlic-herb butter, then roast over a bed of carrots and onion. Serve with garlic-herb mashed potatoes, tender green beans, and velvety gravy for a timeless Sunday roast-style meal that's perfect any night of the week.
Ingredients
12 ounce
Carrots
1 unit
Onion
3 clove
Garlic
2 tablespoon
Fry Seasoning
1 unit
Half Chicken
12 ounce
Potatoes
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 tablespoon
Flour
(Contains: Wheat)
1.5 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
½ ounce
Vidalia Onion Paste
2 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Halve, peel, and cut onion into 1-inch pieces. Peel and halve garlic. Trim green beans if necessary.
• Place 4 TBSP butter (8 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30-60 seconds. Stir in Fry Seasoning and season with a pinch of salt. • Toss carrots, onion, and garlic on a baking sheet with a drizzle of oil, salt, and pepper. Arrange veggies in middle of sheet in a single layer (for 4, arrange veggies across sheet). • Pat chicken* dry with paper towels and season all over with salt and pepper. TIP: See a feather? Simply grip the end using a paper towel and pull! • Place chicken, skin side up, on top of veggies. Pour seasoned butter on chicken and rub all over to evenly coat. TIP: Don’t forget to season the underside of the chicken!
• Roast chicken and veggies until chicken is browned and cooked through and carrots are tender, 40-50 minutes. TIP: If skin begins to brown too quickly, loosely cover top of chicken with foil. To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones). Once chicken is cooked, the bones may still appear pink— this is OK!
• While chicken and veggies roast, dice potatoes into 1⁄2-inch pieces. Place potatoes in a medium pot (large pot for 4 servings) with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1 cup potato cooking liquid (2 cups for 4), then drain and return potatoes to pot. Add garlic herb butter and 1⁄4 cup reserved potato cooking liquid (1⁄2 cup for 4). Mash with a potato masher or fork, adding additional splashes of reserved potato cooking liquid if needed, until smooth. Season with salt and pepper. Keep covered off heat until ready to serve.
• While potatoes cook, melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium heat. • Sprinkle flour over melted butter and cook, stirring constantly, until lightly browned, 1-2 minutes. • Slowly whisk in remaining reserved potato liquid. Add onion paste and stock concentrates. Cook, whisking constantly, until gravy has thickened, 3-5 minutes. • Remove from heat. Stir in sour cream. Taste and season with salt and pepper if desired. Keep covered off heat until ready to serve.
• When chicken and veggies are done roasting, place green beans in a medium microwave-safe bowl; cover with plastic wrap and poke a few holes in wrap. Microwave until tender, 3-4 minutes, tossing halfway through. • Carefully uncover (watch out for steam!); season with salt and pepper. TIP: When ready to serve, mashed potatoes and gravy can be reheated in the microwave if necessary.
• Transfer roasted chicken and veggies to a serving platter. Serve family style with garlic- herb mashed potatoes, green beans, and gravy on the side. TIP: Carve the chicken using your sharpest knife (use a carving knife if you have one!). First, cut the skin near the thigh to expose the joint. Cut through the joint, removing the leg from the carcass. Cut the joint between the thigh and drumstick, separating the two. (Use the heel of your blade—near the handle—for the most force and stability.) Cut off the wing. Then, starting at the neck end, cut along the breastbone. Angle your knife and cut against the rib cage to remove the breast. Slice breast meat crosswise. If desired, remove the thigh bone and slice the meat.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the juicy, flavorful chicken and delicious gravy, though some found it bland and wanted more seasoning 🍗
- Ease of prep: While tasty, several noted it took longer to prepare than expected, with some finding the chicken tricky to carve
- Suggestions: Consider putting seasoning under the skin for more flavor; adjust veggie cooking times to avoid over/undercooking
- Portions: Some felt the half chicken was too small for two people; others appreciated the generous, filling meal
- Veggies: Roasted carrots and onions under the chicken were a hit, but cooking times varied; some preferred roasting potatoes too
Reviews from our home cooks
Recipe was so good and flavorful. Great chicken, tender and juicy. Carrots and onions were amazing! This one was perfect and easy to make! Thank you
This was, overall, an amazing meal. If anything, the portions were over-generous. Worst thing was just how insanely unhealthy it was due to having basically an entire stick of butter in it (7Tbl by my count). 4T of butter for the chicken felt like overkill, and while the potatoes were amazing (duh, tons of garlic herb butter will do that), they could have probably been a little less rich given everything else that was going on here.
Great meal! Who doesn't like juicy, roasted chicken and mashed potatoes and gravy! Veggies were excellent, too, roasted along with the chicken. We'll order again.
Please keep this meal on the menu all the time. It's sooooo delicious! I would get it every other week. I love the gravy, toasted veggies in butter and the chicken was so tender and tasty! Great job!
The 1/2 chicken was a little too small for two people. At the end of cooking, and when the chicken was perfectly done, the carrots were not even close to al dente. I had even sliced the carrots into smaller pieces than listed on the recipe card. I added the green beans to the veggies under the chicken and they were also not done. Next time, I will par boil the veggies before roasting. We don't care for the skin on mashed potatoes and the potatoes were way too small to try to peel. Instead of using them, I made mashed potatoes from the box and used the garlic herb butter. They were wonderful. Since I didn't have water from the potatoes, I made up my own starchy slurry and made the best gravy ever. And I don't even like gravy, but my significant other loves it.
Wonderful meal! The carrots and onions cooked under the chicken were delicious. The chicken was tender and tasty. The potatoes and green beans were excellent sides.
One of my favorites so far. I let all the veggies cook with the chicken instead of cooking the potatoes and green beans separately. It worked well!
First time user. I was quite pleased upon opening. Everything needed was included and was really fresh. Easy prep! The portions were surprisingly large for the two of us. The fresh green beans were super easy!! If I could suggest anything...crusty bread and a bigger portion of green beans.
I am not a cooked carrot eater, but these were delicious. The chicken was juicy and had great flavor. Loved the gravy as well.
This is a family favorite. If you don't want mashed potatoes, you can roast them with the other veggies under chicken.
