Roasted Chicken with Rice and Gravy

If I had to pick my favorite home cooked type meal, the kind of meal that your mom made for you,  it would definitely be this one.  Simply prepared roasted chicken pieces and perfectly steamed rice with gravy is delicious, nutritious and, to me, the ultimate in comfort food.  A great weeknight dinner that practically cooks itself.  Keeping individually wrapped pieces of chicken in the freezer and a well stocked pantry makes this a terrific "go to" meal anytime.  

Roasted Chicken Pieces
Variety of white and dark chicken pieces, skin-on and bone-in
butter
olive oil
salt and pepper

Preheat oven to 375 degrees.  Pat chicken pieces dry and place in an oven and stove top proof roasting pan (stove top proof so you can make the gravy right in the same pan the chicken roasted in and scrape up the tasty bits).  Season with a drizzle with a little olive oil, a pat of butter and a generous sprinkle of salt and pepper.  Roast in the oven for approximately 30 minutes depending on the size of the chicken pieces, or until the internal temperature reaches 165 degrees. 

Perfect Rice
1 cup white rice
2 cups water
1 tablespoon butter
salt
pepper

Melt butter in a saucepan (in the chicken roasting pan) over medium heat and add the rice. Stir completely to coat each grain of rice with the butter. Season with about 1/2 teaspoon salt and some fresh ground pepper. Add 2 cups of water, cover with a lid and cook without peaking for 18 minutes. Remove from heat and let rest for 5 minutes. Fluff with a fork and serve.

Easy Gravy
1 tablespoon butter
1 tablespoon flour
1 cup of chicken stock or water
pan drippings from roasted chicken
salt
pepper

In a sauce pan combine butter and flour and cook over medium heat for about 1-2 minutes until raw flour taste is gone. Whisk in the chicken stock and pan drippings and simmer for about 5-10 minutes until thickened. Season with salt and pepper. If it gets too thick add a bit more stock. If too thin simmer a tad longer until it reaches the perfect consistency.