Classic roast chicken & gravy

Classic roast chicken & gravy

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(65 ratings)

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

Easy

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: per serving

  • kcal567
  • fat40g
  • saturates13g
  • carbs4g
  • sugars1g
  • fibre0g
  • protein49g
  • salt0.84g
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Ingredients

  • 1 onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrot, roughly chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 free range chicken, about 1½ kg/3lb 5oz
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 lemon, halved
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small bunch thyme (optional)

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

For the gravy

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

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.

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Comments, questions and tips

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michelleb1310's picture
michelleb1310
30th Apr, 2012
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
12th Apr, 2012
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
7th Apr, 2012
5.05
Perfection!
sauvignontank
23rd Feb, 2012
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
24th Jan, 2012
5.05
Great recipe - always produces a great chicken. Great inspiration for my weekly challenge to cook a different roast chicken. www.crumpetsandcrochet.com
csjohn
6th Jan, 2012
5.05
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
10th Dec, 2011
5.05
Worked like a charm..
lucymellor
5th Dec, 2011
5.05
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
6th Nov, 2011
5.05
I left it uncovered, by the way
colandrina
6th Nov, 2011
5.05
really easy, really good :))

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