Whole Chicken with Vegetables

1: Preheat oven to 400°F. Rub your whole chicken with olive oil. Sprinkle with salt and seasonings. Massage seasonings all over your chicken.

2: Place chicken into a deep pan and place into oven uncovered. Bake for 20 minutes per pound or until internal temperature reaches 165°F.

3: In a large pan, heat olive oil over medium heat. Add in vegetables. Sprinkle with salt and black pepper to taste. Sauté for 2-3 minutes.

4: Add in water, cover with lid and let cook for 5 minutes. Taste your veggies for doneness. Should still be crisp and brightly colored. Sprinkle with salt if desired. Remove from heat and into serving dish.

5: Remove chicken from oven once done. Place onto a cutting board and let rest.

6: To make gravy, melt butter in a small saucepan. Once melted whisk in flour until a roux forms.

7: Slowly begin adding in the juices from your pan, whisking constantly. When juices are gone, continue adding chicken broth until you’ve reached the desired consistency (usually about 3 cups total liquid). Season with salt and pepper if needed.