Slow-roast chicken with homemade gravy

Slow-roast chicken with homemade gravy

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

Prep: 10 mins Cook: 2 hrs, 40 mins


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: per serving

  • kcal446
  • fat27g
  • saturates11g
  • carbs3g
  • sugars0g
  • fibre0g
  • protein48g
  • salt0.96g
Save to My Good Food
Please sign in or register to save recipes.


  • 2kg chicken



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 50g soft butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tsp fresh thyme leaves (or use 1 tsp dried), plus sprigs to serve


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

  • 1 lemon



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

  • 1l chicken stock
  • 2 tbsp flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 1 tsp Marmite, if you have it in your storecupboard


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
hezifesi's picture
9th Apr, 2011
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.
3rd Apr, 2011
Made this for Mothers day lunch today, very juicy, everyone loved it, so easy to make! Will make it again for sure!
3rd Apr, 2011
really tastey
5th Dec, 2010
14th Nov, 2010
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!
14th Nov, 2010
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!)
13th Jun, 2010
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?


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.
Want to receive regular food and recipe web notifications from us?