Potato Gravy Picnic

French-Style Roast Chicken with Spring Vegetable Jus (Gravy)

Super yummy picnic recipe uses the chicken’s juices and the vegetables as a base for a light, flavorful gravy.

Prep time: 20 minutes Cook time: 1 hour 45 minutes to 2 hours Rest time: 15 minutes

For the Chicken and Vegetables:

• 1 (4–5 lb) whole chicken
• 2 tsp kosher salt, plus more for seasoning
• 1/2 tsp black pepper, plus more for seasoning
• 1 large bunch fresh thyme
• 1 large head of garlic, halved crosswise
• 1 lemon, halved
• 2 Tbsp olive oil, divided
• Spring Vegetables (use a mix, cut into 1–2 inch pieces):
  • 1 large onion (quartered or roughly chopped)
  • 3 large carrots
  • 1 bunch baby potatoes (halved)
  • 1 cup radishes or Hakurei turnips (quartered)
  • 1 cup green beans or asparagus (trimmed, added later in the cooking process)
• 1/2 cup dry white wine or low-sodium chicken broth

For the Jus (Gravy):

• 2 Tbsp unsalted butter
• 2 Tbsp all-purpose flour (optional, for a thicker gravy)
• 1/2 cup low-sodium chicken broth (if needed to thin the jus)
• 1 tsp sherry or red wine vinegar (optional, for a brightness)

1. Prepare the Chicken & Oven:

• Preheat oven to 425°F (220°C).
• Remove giblets from the chicken cavity. Pat the entire chicken very dry with paper towels (this helps the skin crisp).
• Season the chicken generously inside and out with the 2 tsp salt and 1/2 tsp pepper.
• Stuff the cavity with the thyme, halved lemon, and halved garlic head.
• Tie the legs together with kitchen twine and tuck the wing tips under the breast.

2. Prepare and Roast the Vegetables:

• In a large Dutch oven or roasting pan, toss the onion, carrots, potatoes, and radishes/turnips with 1 Tbsp olive oil, a pinch of salt, and pepper.
• Push the vegetables to the sides and place the chicken breast-side up in the center. Drizzle the chicken with the remaining 1 Tbsp olive oil.

3. The Roast:

• Pour the white wine or chicken broth into the bottom of the pan, avoiding the chicken skin.
• Roast uncovered for 15 minutes.
• Reduce the oven temperature to 375°F (190°C).
• Continue roasting for about 60-90 minutes more. The total time is about 15 minutes per pound, but use a thermometer for accuracy.
• If the skin browns too quickly, cover the breast loosely with foil.

4. Add Tender Spring Greens (Optional):

• About 20 minutes before the chicken is done, add your tender spring vegetables like green beans or asparagus to the pan around the chicken.

5. Check for Doneness & Rest:

• The chicken is done when a meat thermometer inserted into the thickest part of the thigh (not touching the bone) registers 165°F (74°C) and the juices run clear.
• Transfer the chicken to a cutting board, tent it loosely with foil, and let it rest for 15 minutes. Use a slotted spoon to transfer the roasted vegetables to a separate serving dish and keep warm.

6. Make the Jus (Gravy):

• Place the roasting pan with the pan drippings and liquid over a burner on the stovetop on medium-high heat.
• If you want a thicker gravy, melt the butter in a separate small saucepan. Whisk in the flour and cook for 1 minute to make a roux.
• Pour the drippings from the roasting pan through a fine-mesh sieve into the saucepan with the roux (or directly into a clean saucepan).
• Bring the liquid to a simmer, whisking constantly until smooth and thickened (if using the roux). If the jus is too thick, whisk in a little extra chicken broth.
• Stir in the optional vinegar for brightness, and season the jus with salt and pepper to taste.

7. Carve and Serve:

• Carve the rested chicken into pieces.
• Arrange the chicken pieces and roasted vegetables on a platter (like in the picture) and drizzle generously with the warm.
• Picnic ready!

Super delicious picnic dish!