Classic roast chicken & gravy

Classic roast chicken & gravy

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(59 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 30 mins Plus resting

Skill level

Easy

Servings

Serves 4

What more can we say? The classic roast chicken is something everyone should know and can always save the day

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
567
protein
49g
carbs
4g
fat
40g
saturates
13g
fibre
0g
sugar
1g
salt
0.84g

Ingredients

  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 1 free range chicken, about 1½ kg/3lb 5oz
  • 1 lemon, halved
  • small bunch thyme (optional)

For the gravy

  • 1 tbsp plain flour
  • 250ml chicken stock (a cube is fine)

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it. Scatter the vegetables over the base of a roasting tin that fits the chicken, but doesn’t swamp it. Season the cavity of the chicken liberally with salt and pepper, then stuff with the lemon halves and thyme, if using. Sit the chicken on the vegetables, smother the breast and legs all over with the butter, then season the outside with salt and pepper. Place in the oven and leave, undisturbed, for 1 hr 20 mins – this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear. Remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
  2. While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in the flour and sizzle until you have a light brown, sandy paste. Gradually pour in the stock, stirring all the time, until you have a thickened sauce. Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin. Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.

Recipe from Good Food magazine, May 2008

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Comments

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chezzagaga's picture
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this was amazing!!! wonder what baskerville did so wrong. lol!!!

nataliemduffy's picture
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Amazing recipe the nicest roast chicken I've ever made!

vripley1985's picture
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Absolutely foolproof - came out perfect.

sasanin's picture

This is a must! In so many ways!

pipparoley's picture
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This was brilliant and even had my mother in lawss seal of approval. 1st time iv'e made a sunday lunch for my mother in law.. so was a bit nervous.. she came in fussing telling me i had to do this and that... i ignoed her and carried on following the recepie.. So glad i did as the look on her fce was priceless... she even asked me for the recepie ;-) delish

sylvia's picture
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This recipe was fantastic. So easy to do and the chicken was so moist and succulent. The gravy was lovely too. Will only be using this roast chicken recipe from now on.

vendel60's picture

I tend to roast a chicken breast side down for 2/3 of the cooking time then flip it for the last 1/3. Tender juicy breast that was basking in the juice from the dark meat. I also roast in a HOT cast iron kettle. This recipe was fantastic too, just tried it today.

michelleb1310's picture

Nice and easy recipe for a roast chicken, though not as moist as expected! The hardest part is seasoning the cavity of the bird. I made the gravy with 100ml dry white wine which I poured into the roasing tin once I'd removed the veg, brought to the boil and simmered off the alcohol for 3 mins and then added the flour and the 300ml of chicken stock. Easy Peasy - lemon squeezy.

san67fortu's picture

EXCELLENT RESULTS FOR COOKING THE CHICKEN. DID NOT EAT THE VEG AS THEY LOOKED A BIT TOO GREASY FOR MY LIKING. MADE THE GRAVY WITH THE VEG STILL IN TIN AND STRAINED IT BEFORE SERVING,MY SON LOVED IT.I ALSO PUT A FEW CLOVES OF GARLIC INSIDE THE CARCASS AND IT GAVE A REAL DEPTH OF FLAVOUR. WILL TRY IT WITH TARRAGON NEXT TIME.

taraluttik's picture
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Perfection!

sauvignontank's picture

Always do my chicken like this, I also add garlic with the carrots and onions, I use the ends of the carrots I'm using for with the roast then I may it all up with the flour and add cider and stock, makes the best gravy.

jenmorse555's picture
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Great recipe - always produces a great chicken. Great inspiration for my weekly challenge to cook a different roast chicken.

www.crumpetsandcrochet.com

csjohn's picture
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Have made this time & time again, it's divine. I use olive oil instead of butter & leave the bird uncovered, couldn't be more simple (or tasty!)
There's always a demand for more gravy so I double the amount of flour & stock. The lemon adds wonderful flavour

zzella's picture
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Worked like a charm..

lucymellor's picture
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This was so easy and the end result was delicious. Moist and tasty chicken with a fab gravy. I even used the chicken bones to make stock afterwards so am feeling very domesticated!

colandrina's picture
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I left it uncovered, by the way

colandrina's picture
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really easy, really good :))

auntie_scarah23's picture

Hi I really want to try this but do I have to cover the chicken or do I leave it uncovered for the whole cooking time?

palacecontracts's picture
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Great first time ever done a roast dinner. Turned out perfect. Used olive oil instead of butter and covered with tinfoil for the first hour as it was a 2kg bird. Beautiful :-)

kiwibird's picture

Just enough butter to moisten the bird Bowdenei - It should be soft enough to run over the breast, legs etc. You can also drizzle and rub olive oil over it (plus salt and pepper) if you prefer.

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