Classic roast chicken & gravy

Classic roast chicken & gravy

  • 1
  • 2
  • 3
  • 4
  • 5
(73 ratings)

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


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
Save to My Good Food
Please sign in or register to save recipes.


  • 1 onion, roughly chopped



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

  • 2 carrots, roughly chopped



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

  • 1 lemon, halved



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

  • small bunch thyme (optional)


    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)


  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. 

  2. 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.

  3. 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.

  4. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Feb, 2013
This recipe is fantastic. I followed it exactly and it was perfect - moist breast, often a challenge when I cook a chook.
20th Jan, 2013
This recipe makes the best chicken gravy I have ever tasted! Completely foolproof. Only thing I tend to add is a little rosemary along with the thyme. Very excited to have this for my tea on this lovely snowy night.
30th Dec, 2012
Great easy recipe ! I used olive oil instead of butter on the chicken and put 3 cloves of garlic inside instead of lemon. Then popped it in uncovered for 1hr 20 mins easy as that ! will be cooking it this way from now on. Thanks Barney :)
15th Dec, 2012
Fantastic,simple recipe, fool proof.
4th Nov, 2012
this was amazing!!! wonder what baskerville did so wrong. lol!!!
21st Oct, 2012
Amazing recipe the nicest roast chicken I've ever made!
13th Jul, 2012
Absolutely foolproof - came out perfect.
27th May, 2012
This is a must! In so many ways!
27th May, 2012
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
17th May, 2012
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.