Roast Chicken Dinner with Gravy

Ingredients

• ounce ssmall red potatoes, halved
• large carrots, slice d diagonally into 1/2-inch long rounds
• sprigsfresh thyme
• sprigsfresh rosemary
• salt and ground black pepper to taste
• cup sCollege Inn Unsalted Bold Chicken Stock, divided, plus more as needed
• (4.5 pound) whole chicken
• tablespoon olive oil
• tablespoon sall-purpose flour
• tablespoon heavy cream (Optional)

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C). Arrange an oven rack in lower third of oven with no racks above it.
2. Place potatoes, carrots, thyme, and rosemary in a 12 inch cast iron or other oven safe deep skillet. Season with salt and black pepper; pour in 1 cup stock. Rub chicken skin with olive oil; season with salt and black pepper. Place chicken, breast side up, on top vegetables.
3. Roast in the preheated oven until no longer pink at the bone and the juices run clear, 60 to 75 minutes, basting with pan juices every 20 minutes. An instant read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
4. Transfer chicken to a platter, draining juices from cavity into the pan. Arrange vegetables around chicken on the serving platter using a slotted spoon.
5. Bring pan drippings to a simmer over medium heat. Whisk in flour, whisk constantly for 1 minute. Whisk in remaining 1 cup stock until smooth; simmer until thickened, about 2 minutes. If too thick, whisk in more stock, 2 tablespoons at a time, until reaches desired consistency. Stir in cream; season with salt and black pepper.
6. Carve chicken; serve with vegetables and gravy.