Roasted Chicken and Potatoes with Champagne Gravy

Make sure you have a baking rack that fits in / on a sheet pan or use a roasting pan with the same kind of setup.

Make the seasoned butter: In a small bowl mix together the softened butter, paprika, garlic powder, onion powder, cumin, turmeric, salt and pepper. Set aside.

Prepare the vegetables: Add the chopped potatoes, parsnips, apples and fennel to the bottom of the sheet pan / roasting pan. Pour in 2 cups chicken broth into the bottom of the sheet pan with the vegetables and season with 1 tsp salt and 1/2 tsp pepper. Place the wire rack right over top.

Place the whole chicken on the wire rack and pat the chicken dry with paper towels. Massage the chicken all over with seasoned butter and gently loosen the skin from the breast, carefully sliding some butter between the skin and the meat, making sure not to tear the skin.

If desired, use kitchen twine to tie the legs together and secure the wings to the body.

For the cheesecloth: In a small pot melt ¼ cup butter and add a splash of champagne once the butter is melted, stir to combine and remove from the heat. Soak the cheesecloth in the melted butter and then place it on top of the chicken, making sure to cover it. Brush any remaining butter from the pot over the cheesecloth / chicken.

Place the chicken in the oven, roast for 15 minutes at 425F and then turn to 375F and roast for 15 more minutes before basting. Continue to roast for 30 more minutes and then remove the cheesecloth, baste and roast for another 30-60 minutes to let the skin get golden brown and until cooked through to 165F (cooking time will vary depending on the size of the chicken; use a thermometer for the most accurate results). When the chicken is cooked, set aside for 15-20 minutes before carving and serving.

Strain the liquid at the bottom of the sheet pan away from the vegetables and set that liquid aside. Add the vegetables to another baking sheet and keep warm in the oven while the chicken rests.

Make the gravy: To a medium saucepan add butter and melt over medium heat. Add the shallots and cook for 4-5 minutes until softened. Sprinkle the flour over the butter and use a whisk to combine, cook for 2-3 minutes, stirring constantly - this will be more of a paste-like texture. Slowly pour in the champagne, whisking constantly as you pour, until you get a smooth consistency.  Let the champagne cook off, simmering for about 3-5 minutes. Gradually whisk in chicken broth, 1 cup at a time (about 2 cups total), whisking to make sure you get a smooth consistency. Then bring mixture to a boil over medium-high heat, then reduce heat to medium-low to keep a simmer for 4-5 minutes until thickened. Season with a couple tablespoons of the drippings from the pan and cook 1-2 more minutes. Taste and adjust seasoning with salt and pepper.

Serve carved chicken with the roasted potatoes, parsnips, apples and fennel along with gravy on the side.