I didn't think to buy green beans at the store and we didn't have any frozen so I had to sub broccoli. It was fine, but green beans are my favorite veggie with roast chicken.
The skin was crispy and delicious. I never used to eat chicken skin but when I can get it very crispy I love it. I made the gravy by cooking 2 tablespoons butter with 2 heaping tablespoons flour to make a roux, then adding chicken stock and allowing it to thicken. I seasoned the gravy with salt and pepper - simple and tasty.
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