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Roasted Chicken with Herbed Gravy and Green Beans

The addition of a simple herb makes this gravy extra special.
Servings 65


  • 14 oz. Pioneer® Low Sodium Roasted Chicken Gravy Mix Made with Whole Grain (212645 )
  • 4 qt. Water
  • 1 ½ tsp. Dried oregano
  • 32 ½ cups Cooked green beans
  • 65 Chicken Drum Sticks


  • Bring 3 quarts of water to a full rolling boil.
  • Combine 1 quart of cool tap water, 1 package Pioneer® Low Sodium Roasted Chicken Gravy Mix Made with Whole Grain and dried oregano in a separate container. Mix with a wire whisk until lump free.
  • Pour water and gravy mix blend into boiling water.
  • Stir until gravy returns to a boil. Simmer for 1 minute while stirring constantly.
  • Remove from heat. Pour gravy into serving container and maintain gravy temperature at 165°F during service.
  • Cook green beans to desired tenderness. Place cooked beans into a serving container and maintain at 165°F during service.
  • Season chicken drum sticks lightly with salt and pepper. Roast in 350°F oven until internal temperature reaches 165°F.
  • For each serving, place 1 cooked chicken drum stick on a plate and ladles 2 to 4 ounces of prepared gravy onto chicken. Add side of approximately 1/2 cup green beans.


Note: Serve with 210501 Conestoga® 1.25 oz. Whole Grain Roll
Substitute Products:
  • Pioneer® Roasted-Chicken Gravy Mix (94545)
  • Pioneer® Chicken Gravy Mix (94560)
  • Conestoga® Low Sodium Poultry Gravy Mix (99488, 2 bags)