Classic roast chicken & gravy

Classic roast chicken & gravy

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 30 mins

Plus resting

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.
Try

The golden rule to roast chicken...

A 1.5kg chicken will be perfectly roasted after 1 hr 20 mins at 190C/fan 170C/gas 5. It doesn't matter what you stuff into it, rub or sprinkle over it or put around it, this timing never changes. Remember this and you will always be able to roast a chicken.

Barney says...

Ever wondered how professional cooks turn out impressive dishes without even referring to a recipe? It's simply down to basic rules, which have been followed so often that they become second nature, guaranteeing the dish will work every time. You can do the same thing at home - once you've learnt the must-dos, cooking becomes easier and you can relax and start to experiment more, knowing the end result will always be delicious. Simply follow the rules and you won't go wrong.

Other rules

Always leave your chicken to rest for at least 15 mins before carving. This will give you a juicy chicken that is a lot easier to carve. For a more succulent chicken, take it out of the fridge one hour before cooking to bring it up to room temperature. This rule applies to any meat you are roasting. Don't worry about turning or basting your chicken as it roasts. Yes, these can give good results, but are fiddly for the beginner, plus every time you open the oven you lose heat.

Per serving

567 kcalories, protein 49g, carbohydrate 4g, fat 40 g, saturated fat 13g, fibre 0g, sugar 1g, salt 0.84 g

Recipe from Good Food magazine, May 2008.

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Latest comments and suggestions

Results 21-40

  • Binder photo Shivy

    15 November 2009

    Shivy commented on this recipe

    Gorgeous! The most gorgeous gravy I have ever had with a roast chicken! The meat is tender and very tastey also.

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  • Binder photo Donna Q

    24 January 2010

    Donna Q rated this recipe

    5 stars

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  • Binder photo jspmil

    06 February 2010

    jspmil rated this recipe

    5 stars

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  • Binder photo ThomMich

    16 May 2010

    ThomMich rated and commented on this recipe

    5 stars

    Also added some garlic to the roasting pan. Very good, makes delicious gravy. Looking forward to the sandwiches with the leftovers!

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  • Binder photo Shona

    17 May 2010

    Shona rated and commented on this recipe

    5 stars

    Delicious, lovely moist meat and really tasty. I also made Barney's Yorkshire Puds (on this website) to go with this and they were a success!

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  • Binder photo littlemissysunshine

    15 August 2010

    littlemissysunshine rated and commented on this recipe

    5 stars

    This was the perfect roast chicken, succulent and with a hint of lemon. I also added a few cloves of crushed garlic.

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  • Binder photo Cotter

    19 September 2010

    Cotter rated and commented on this recipe

    5 stars

    Very nice, used free range chicken and was very succulent.

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  • Binder photo andycrofts

    01 October 2010

    andycrofts commented on this recipe

    One thing that amuses me... In the cooking instructions, it usually says something like "25 minutes/kilo and 15 minutes over" So are they saying it takes 15 minutes to cook a chicken that weighs nothing??? Sorry, I'm a flippant engineer...

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  • Binder photo Jamie

    23 October 2010

    Jamie rated and commented on this recipe

    5 stars

    An Amazing recipe.. highly recommend!! Just learning to cook and made this for my boyfriend and his parents last weekend.. so many compliments. I whacked the oven on to high while the chicken was resting and the potatoes crisped up really well, and had loads of flavour from the herbs. Absolutely delicious. Served it with veg and my first attempt at Yorkshires (Best Ever Yorkshire recipe from this sight.. perfect). Will definitely use this again.

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  • Binder photo Jamie

    23 October 2010

    Jamie commented on this recipe

    Wow just realised I commented on the wrong recipe.. oops! Never tried this one but highly recommend the foolproof slow roast chicken!! lol.

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  • Binder photo Bendji

    07 November 2010

    Bendji rated and commented on this recipe

    5 stars

    Super easy, has worked out perfectly every time I've tried it. I usually add some whole cloves of garlic and some other root veg like squash or parsnip. Delicious.

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  • Binder photo Tru

    21 November 2010

    Tru commented on this recipe

    A-MAZ-ING! I've spent years basting and turning and watching and waiting and NO NEED. This was the most delicious roast I've ever tasted which may have been owing to the gravy. Never ever again will I use granules....

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  • Binder photo marie

    12 December 2010

    marie rated and commented on this recipe

    5 stars

    Brilliant recipe! I always use this method now.

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  • Binder photo Maisylou

    18 December 2010

    Maisylou rated and commented on this recipe

    5 stars

    Wasn't sure if you were meant to cover the chicken, but last time I roasted a chicken uncovered, the veg were incinerated and the stock tasted burnt. This time I used an oval pyrex and lid, and was delighted with the results. Re gravy, I think you would need to skim off the fat from the stock or your gravy would be very greasy. I strained the stock, popped in a few ice cubes and spooned off as much fat as possible. Then I boiled up the stock and added 2 tsp of bisto mixed in a little water, as I like the taste!!! Not for everyone, I know.

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  • Binder photo dumdumgirl8

    06 February 2011

    dumdumgirl8 rated and commented on this recipe

    5 stars

    I have never cooked a whole chicken before but I tried this recipe and it came out perfectly! Will be using this again.

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  • Binder photo Lolly

    15 February 2011

    Lolly commented on this recipe

    This Recipe is awesome! The chicken tasted superb and the carrots were cooked to perfection. Never cooked one before but this was so easy to do!! Will be cooking it again soon!! Anyone know the timings for a larger chicken?

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  • Binder photo Mooky

    28 February 2011

    Mooky rated and commented on this recipe

    5 stars

    Very Tasty and Simple! Left out the lemons, because the gravy became lemony tasting.. Still cooks very well :D

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  • Binder photo SamWhyte

    04 April 2011

    SamWhyte rated and commented on this recipe

    5 stars

    Very nice! Needed to use a small roasting tin so the veg all sat underneath the chicken so they juices come out and they don't burn, but it was very easy and everyone enjoyed it.

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  • Binder photo Talsom

    22 May 2011

    Talsom rated this recipe

    5 stars

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  • Binder photo d41d0y

    18 June 2011

    d41d0y rated and commented on this recipe

    5 stars

    Very simple recipe. Always turn to this when I forget how much cooking a chicken needs.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 30 mins

Plus resting

Ingredients

FOR THE GRAVY

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

567 kcalories, protein 49g, carbohydrate 4g, fat 40 g, saturated fat 13g, fibre 0g, sugar 1g, salt 0.84 g

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