1 (4 to 5 lb.) whole chicken
3 to 4 large potatoes, peeled and cut up
1 large onion, quartered
2 tbsp. extra virgin olive oil (EVOO)
onion powder
garlic powder
black pepper
paprika
seasoned salt (Lawry's)

GRAVY:

2 cups hot chicken broth
all-purpose flour

Preheat oven to 375°F.

Wash and pay chicken dry. Place in roasting pan (no V-rack!). Surround chicken with potato and onion (you can add baby carrots and celery too if you wish). Rub olive oil all over chicken, give it a nice massage it's had a hard day :) This is the fun part and DO NOT FEAR it! Sprinkle the chicken lightly with seasoned salt and black pepper, but then have a ball with the other spices. Be liberal! Trust me, you cannot put too much on I promise.

Put lid on roasting pan (if you're using tin foil please be through in covering it) and place in oven for 11/2 hours. DO NOT BASTE OR PEEK (I know your grandmas voice will be screaming "Baste it!" in your head but again, trust me). After 1 1/2 hours remove lid and put back in oven for 30 minutes more.

Remove from oven and place chicken on platter to start cooling. Use slotted spoon to place potato/onion mix in bowl. There will be bits of potato/onion you can't grab, that's OK. Skim any chicken fat out and leave about 1/4 cup of chicken juice in pan.

Place pan on stove top over low heat. Add chicken broth and several pinches of flour and whisk! Whisk for your life! Give it a minute or two and if your gravy isn't thickening keep adding flour pinch by pinch until you achieve desired texture and remove from heat immediately.

Serve with a salad for a well rounded dinner. Your chicken skin will be crispy and flavor packed and the meat will be unbelievably juicy. Promise ;)

Submitted by: Erin S.