Even though these bacon-ranch chicken enchiladas aren’t remotely traditional Mexican food, holy moly are they delicious! Outstanding way to utilize leftover rotisserie chicken.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ pound small red potatoes, halved
- 2 large carrots, sliced diagonally into 1/2-inch long rounds
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- salt and pepper to taste
- 2 cups College Inn® Unsalted Bold Chicken Stock, divided, plus more as needed
- 1 (4.5 pound) whole chicken
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 tablespoon heavy cream (Optional)
Instructions
- Arrange a rack in lower third of oven with no racks above it; preheat oven to 425 degrees F. Place potatoes, carrots, thyme and rosemary in a 12-inch cast iron or other oven-safe deep skillet. Season with salt and pepper and pour in 1 cup of stock. Rub skin of chicken with olive oil, then season with salt and pepper. Place chicken breast-side-up on top of vegetables.
- Roast chicken, basting with the pan juices every 20 minutes, about 60 to 75 minutes or until internal temperature reaches 165 degrees F. Transfer chicken to a platter, draining juices from the cavity of the chicken into the pan. Using a slotted spoon, remove vegetables and arrange around chicken on the serving platter.
- Bring pan drippings to a simmer over medium heat. Add flour and whisk constantly for 1 minute. Add 1 cup of stock and whisk until smooth. Simmer until thickened, about 2 minutes. If too thick, whisk in additional stock 2 Tbsp. at a time until desired consistency is reached. Add cream, if desired, and season with salt and pepper to taste. Carve the chicken and serve with the vegetables and gravy.
- You can substitute 1/2 teaspoon dried thyme for the fresh, and 1/4 teaspoon dried rosemary for the fresh.
Nutrition Facts
| Calories | 794 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 223 mg |
| Dietary Fiber | 5 g |
| Protein | 74 g |
| Saturated Fat | 12 g |
| Sodium | 306 mg |
| Sugars | 3 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
I made this dish as per the recipe and it was great. My only change was dried rosemary and thyme instead of fresh (at a half-strength ratio). I’m not buying fresh herbs that I’m unlikely to use within the next week. I loved how everything could be done in one pan. The dish has a strong Thanksgiving-lite vibe, so I’d suggest it for autumn or winter. Don’t neglect the basting.
fIRST THING IVE MADE IN NEAR 16 YEARS AFTER STROKES. BUT I MADE IT, I AM VERY PLEASED WITH HOW EASY THIS WAS AND IT PLEASE MY FAMILY AND MY CAT TOO. I THINK I AM BACK INTO COOKING THINGS THE WAY I LIKE.
Outstanding! The only thing I added was I included 6 gloves of garlic. Will make again for sure!
Easy and delicious recipe!!! Preheated at 450° for 10-15 mins and reduced to 375° the remaining minutes. My family loved it!!!
Quick and easy one pot meal!
Delicious! Quick preparation time, too!
This is great. I wanted an easy way to cook a chicken with gravy, and this did it. I think a 5-lb. chicken is more than 4 servings, but it was good enough that we all ate more than we should have. Very moist, the timing was about right, and the gravy tasted good. I did add a splash of white wine, and put extra herbs on the chicken, but followed instructions for everything else. You could add whatever vegetables you like, of course.