Roasted Chicken with Mashed Potatoes, Carrots, and Pan Gravy

Ingredients

• 1 (3 to 3 1/2 lb) whole chicken, or 4 bone-in chicken thighs and 4 bone-in drumsticks
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 2 tbsp chopped fresh parsley (plus more for serving)
• 2 garlic cloves, minced
• 1 large onion, finely chopped
• 2 lb Yukon Gold potatoes, peeled and cut into chunks
• 1/2 cup whole milk, warmed
• 1/4 cup sour cream (optional but recommended for richness)
• 1 1/2 lb carrots, peeled and cut into 1/2-inch chunks
• 2 tbsp all-purpose flour
• 2 cups chicken stock (or broth)
• 1/2 cup dry white wine (optional, for extra depth)
• 1 tbsp Dijon mustard
• 1 tbsp chicken pan drippings (from the roasting pan, optional but flavorful)

Instructions

1. Preheat oven to 425°F. Pat the chicken dry with paper towels. Season all over with salt, pepper, thyme, and half the parsley.
2. In a small bowl, mix olive oil, garlic, and 1 tbsp butter. Rub over the chicken, making sure some gets under the skin if using a whole chicken.
3. Place the chicken in a roasting pan (or on a rack over a pan). Roast until the thickest part reaches 165°F and the skin is deep golden, about 45–60 minutes depending on size. If using pieces, expect about 50–60 minutes. Rest the chicken on a plate while you make everything else.
4. Meanwhile, add potatoes to a large pot of cold salted water. Bring to a boil and cook until very tender, 15–20 minutes. Drain well and return to the pot.
5. Mash the potatoes with remaining 1 tbsp butter, warmed milk (add gradually), and sour cream (if using) until smooth and creamy. Season with salt and pepper to taste. Cover to keep warm.
6. While potatoes cook, steam or boil carrots until tender-crisp, about 12–18 minutes. Drain and set aside.
7. Make the pan gravy: Carefully pour off excess fat from the roasting pan, leaving about 1–2 tbsp drippings. Place the pan over medium heat. Add chopped onion and cook until softened and lightly golden, 4–6 minutes.
8. Stir in flour and cook 1 minute to form a roux. Whisk in chicken stock (and white wine, if using) slowly, scraping up browned bits from the pan.
9. Simmer until thickened to a gravy consistency, 5–8 minutes. Whisk in Dijon mustard and additional salt and pepper to taste. (For an even richer gravy, you can stir in a spoonful of pan drippings if you reserved any.)
10. Serve: Spoon mashed potatoes onto plates, arrange carrots alongside, and place chicken on top. Spoon generous pan gravy over the chicken and finish with parsley.
11. Optional timing tip: If the chicken finishes before the gravy is done, keep it loosely tented with foil while you simmer the gravy and rewarm the potatoes.