Slow-roast chicken with homemade gravy

Slow-roast chicken with homemade gravy

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(17 ratings)

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Cooking time

Prep: 10 mins Cook: 2 hrs, 40 mins

Skill level

Easy

Servings

Serves 6

This can't-go-wrong roast chicken makes a great meal for Mother's Day - the kids can get involved too

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
446
protein
48g
carbs
3g
fat
27g
saturates
11g
fibre
0g
sugar
0g
salt
0.96g

Ingredients

  • 2kg chicken
  • 50g soft butter
  • 2 tsp fresh thyme leaves (or use 1 tsp dried), plus sprigs to serve
  • 1 lemon
  • 1l chicken stock
  • 2 tbsp flour
  • 1 tsp Marmite, if you have it in your storecupboard

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Method

  1. Heat oven to 160C/140C fan/gas 3 and put the chicken in a roasting tin. Put the butter into a small bowl and add the herbs and plenty of seasoning. Grate in the zest from the lemon and mash everything together with the butter using a fork. Rub this over the chicken breasts, legs and wings, then push the whole grated lemon into the big cavity of the chicken. Pour half the stock into the tin. Use a large sheet of tin foil (or a couple of smaller pieces) to cover the chicken and scrunch together the foil along the edges of the tin so the whole thing is sealed. Put in the oven and set your timer for 2 hrs.
  2. Carefully remove the foil from the chicken, increase oven to 220C/200C fan/ gas 7, and put the chicken back in for another 30 mins. If you’re making the Crunchy roast potatoes (see 'Goes well with'), put them in now, under the chicken. After 30 mins, take the chicken out of the oven and lift it onto a serving dish (move the potatoes up). Snugly cover the chicken with foil and set aside while you make the gravy.
  3. Tip the chicken juices and stock from the tin into a jug. Put the tin over a medium heat on your hob and use a wooden spoon to stir in the flour and Marmite, if using, with a splash of the juices to make a paste. If you want, spoon the fat off the top of the chicken juices in the jug, then gradually stir this into the tin to make a smooth gravy. Add as much of the rest of the stock as you need to make a good gravy, then serve with the chicken.

Recipe from Good Food magazine, March 2010

Comments, questions and tips

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Comments

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lisaann612's picture

Didn't bother with the gravy, as I can make my own anyway, but the meat was delicious, moist and tasty. The lemon zest adds a subtle hint to the overall flavour. Would use this recipe again.

alanjns's picture

The chicken was very tender and delicious, the lemon and thyme flavour was very subtle - in fact my OH didn't even notice!! The flavours certainly come through in the gravy which I thought needed plenty of seasoning with sea salt and freshly ground black pepper to enhance it. The roast potatoes were very nice and crunchy and fell apart once I cut into them. I thickened the gravy with cornflour instead of regular flour and I think the flour sprinkled over the roast potatoes was unnecessary, there was a slight floury taste. Overall, really nice and I will make again with a few adaptations.

denisechavda's picture
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Best roast chicken ever,meat nice and juicy.

lizleicester's picture
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Popped this in the oven at a slightly lower temperature than stated, knowing that it was going to have to sit tight for 3 hours. On our return it was perfect. Increased temp to 200 while I did the gravy and it changed from pale and interesting to looking like a roast chicken should and certainly tasted wonderful.

flirtinflight's picture
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easy and delicious. My first time making my own gravy!

gisellepicillo's picture
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Forgot to rate the recipe, also wanted to mention the potatoes came out wonderful, nice and crunchy

gisellepicillo's picture
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Best roast chicken ever, so easy to put together once you get the timing of chicken, potatoes, and gravy down. The presentation looks great. I added 3 cloves of garlic into the cavity, and it comes out very nice, with a subtle hint of garlic. I also put the chicken tegether, save for the stock until I was ready to bake, into the fridge, which I think intensified the flavors into the chicken. This will be my go to chicken recipe for all occasions.

evelynjcooper's picture
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Fabulous! The potatoes turned out especially good.

hezifesi's picture
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The chicken itself was georgeous, really nice, juicy meat. Made it with caramelised carrots and onions.. good combo! Only potatoes turned out a bit wet, not crunchy and roasted. Next time I will take them out of a tin half way through cooking.

glasgowsgirl's picture
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Made this for Mothers day lunch today, very juicy, everyone loved it, so easy to make! Will make it again for sure!

febuary25's picture
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really tastey

conatazz's picture
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Delicious!

jodietennant's picture
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Love this recipe- so simple and delicious- I always follow it. The gravy is so simple but tasty too- much better than shop bought gravy granules!

mammabat's picture
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easiest and best chicken to make... put it in the oven and forget it for 2 hours, what could be more simple, Ive made this a few time, and the crunchy roast potatoes to go with it, it never fails.... (ps.. the garlic idea works well for a wee change now and then!)

michfitz's picture

What about adding a few whole cloves of garlic with the lemon into the cavity of the chicken before roasting and also pushing about 3 whole cloves into the the lemon before putting it into the cavity? How would this work to add depth and extra richness to the flavour?

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