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Preheat the oven to 475℉.
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Pour wine into a large roasting pan. Add the carrots, parsnips and potatoes. Place the chicken pieces on top of the vegetables. Drizzle the melted butter over the chicken and sprinkle with 1 tablespoon of sage, salt and pepper. Roast 35 to 40 minutes, basting occasionally, until the chicken is cooked through.
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Place the chicken on a serving platter and cover to keep warm. Pour the pan juices into a measuring cup. Roast the vegetables 10 to 15 minutes longer, until browned and tender.
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For the gravy, spoon the chicken fat off the pan juices in the measuring cup, placing 1 tablespoon of the fat in a small saucepan; discard remaining fat. Add the flour to the saucepan and cook for 1 minute over medium heat, stirring constantly. Add the drippings from pan and broth to saucepan, stirring constantly. Bring to a boil and cook until slightly thickened 5 to 7 minutes. Stir in 1 teaspoon of the remaining sage and 1 tablespoon of parsley.
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To serve, arrange the roasted vegetables on a platter with the chicken. Sprinkle with remaining herbs. Serve with hot gravy.
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use a thickening replacement for the flour (use GF flour, cornstarch or something else), and be sure to use a brand of chicken broth that is known to be GF.
Serving: 1serving, Calories: 893kcal, Carbohydrates: 82g, Protein: 47g, Fat: 40g, Saturated Fat: 14g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 175mg, Sodium: 785mg, Potassium: 2543mg, Fiber: 15g, Sugar: 14g, Vitamin A: 11358IU, Vitamin C: 67mg, Calcium: 158mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.