Roasted Chicken Dinner

By Mague

Ingredients

• Buy a 4.5 pound chicken and rub it down with Pampered Chef’s Garlic Infused Canola Oil. Then sprinkle with PC’s Bell Pepper & Herb Rub or Rosemary & Herb.

Preparation

Step 1

Cook at 375 for 90 minutes (uncover last 30 minutes), temperature should register 180F. OR Cook on high in microwave for 25 minutes, covered.
While chicken is cooking, cut up 6 average size carrots (1/2"-3/4" slices) and 5 russet potatoes, cut twice as thick. (Potatoes cook faster than carrots so cutting them thicker evens them out).
Using stainless steel bowl, toss the potatoes and carrots with a little more garlic oil, rosemary seasoning, kosher salt and ground pepper. Transfer to rice cooker plus and top with half a stick of unsalted butter, cut into 1/2" slices.
When meat is done, set it aside to rest for 10 minutes, then place potatoes and carrots in the microwave for 5 minutes, stirring when done. Put in for another 5 minutes. (10 minutes total) If you plan on making the sauce recipe below, take out the broth now and set it in the refrigerator to cool.
In small sauté pan (or small sauce pan), heat 2-3T oil. When it is hot and almost boiling, stir in fresh pressed garlic. Stir constantly for 30 seconds. Stir in 2T flour. Stir for 1 minute or until the flour "smell" is gone. Add some rosemary mix and a splash of white wine. Gently stir in COOLED broth and continue stirring with flat whisk until well blended. BRING TO A BOIL. (you will not know how thick the sauce is until it boils). Let boil for a minute or two and then serve!