PERFECTLY ROASTED CHICKEN WITH GRAVY

Ingredients:

• 2-3 pound chicken - trussed (ask your butcher to do this for you) 

• 1 tbsp salt 

• Pepper 

Optional

• Baby potatoes (halved)

• 1 tbsp olive oil 

• 1 tsp dry thyme 

Gravy 

• 1 tbsp dijon

• 1 tsp gf flour 

• 1 cup chicken stock 

Directions:

Preheat oven to 450F

1. Toss potatoes in olive oil, a bit of salt and thyme.

2. Place them in a 12 inch cast iron skillet - make a well for the chicken. 

3. Season the chicken with 1 tbsp of salt (I know it seems like a lot but that’s the key ingredient!) and a little pepper. (If you have time let the chicken sit like this for an hour).

4. Pop the chicken in the center of your pan and roast for 1 hr. Don’t open the oven door - just leave it. 

5. When it’s done, baste chicken with juices from the pan and let it rest for 15 mins. If you like crispier potatoes, pop them back in the oven for 10 mins. 

6. For the gravy - in the same pan using the pan drippings, over medium heat whisk in dijon. Combine chicken stock and flour and whisk into mixture until it thickens. Serve on the side or drizzle on top!