You'll have enough gravy for mashed potatoes, so you might whip up a batch to serve alongside.
|4||chicken breast halves (with skin and bones; about 40 ounces)|
|3 t||Frontier poultry seasoning|
|2 T||flour (all-purpose)|
|2⁄3 c||chicken broth|
|1⁄2 c||parsley (fresh, chopped)|
Preheat oven to 475˚F.
Rub a quarter of the poultry seasoning under the skin of each chicken breast and season with salt and pepper. Place each chicken breast, skin side up, in a metal roasting pan. Dot with butter. Roast until the juices run clear when pierced with a fork, about 25 minutes. Place on a serving dish and set aside.
Place the roasting pan on the stove and heat over a medium flame. Sprinkle the flour into the pan and stir with a metal whisk until golden, about 30 seconds. Whisk in the chicken broth. Whisking all the while, bring the contents to a boil and allow to thicken, about 2 minutes. Add the parsley and season with salt and pepper.