This roasted chicken with blackberry gravy is not only delicious, but it also adds a unique way to change up Thanksgiving dinner with friends and family.
Brush the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together and tuck the wing tips under the body.
1 tablespoon butter
Place the onions, carrots, celery, and potatoes in a roasting pan. Toss with salt, pepper, herbs and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
2 yellow or white onions, 2 carrots, 2 celery sticks, 2 cups yellow potatoes
Roast the chicken for 1 ½ hours, or until the juices run clear when you cut between a leg and thigh (you can also use a thermometer for ease and accuracy - the internal temperature needs to be 165°F).
Remove from the oven and tent with aluminum foil for about 20 minutes.
Slice the chicken. Serve it with the veggies and blackberry gravy.
Blackberry Gravy:
Combine the blackberries, sugar and water in a saucepan and bring to medium heat. Stir until the sugar dissolves, about 3 minutes.
2 cups fresh blackberries, ¼ cup sugar, 3 tablespoons water
Add the wine and let it cook for 3 more minutes.
½ cup white wine
Add the lemon juice and pinch of salt. Cook for 20 minutes more or until the blackberries have softened.
1 small lemon
Process in a blender and serve with the roasted chicken. You can strain the seeds out with a fine mesh strainer, if desired.
Notes
Leftover chicken and vegetables can be stored in an airtight container in the fridge for up to 4 days.
The blackberry sauce can also be covered and stored in the fridge for up to 7 days or you can freeze it for up to 3 months.