Slow-roast chicken with homemade gravy

Slow-roast chicken with homemade gravy

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(21 ratings)

Prep: 10 mins Cook: 2 hrs, 40 mins

Easy

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
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Ingredients

  • 2kg chicken
    Turkey

    Turkey

    terk-ee

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

  • 50g soft butter
    Butter

    Butter

    butt-err

    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

    Thyme

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

  • 1 lemon
    Lemon

    Lemon

    le-mon

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

  • 1l chicken stock
  • 2 tbsp flour
    Flour

    Flour

    fl-ow-er

    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

Method

  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.

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Comments, questions and tips

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hezifesi's picture
hezifesi
9th Apr, 2011
3.05
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.
glasgowsgirl
3rd Apr, 2011
5.05
Made this for Mothers day lunch today, very juicy, everyone loved it, so easy to make! Will make it again for sure!
febuary25
3rd Apr, 2011
5.05
really tastey
conatazz
5th Dec, 2010
5.05
Delicious!
jodietennant
14th Nov, 2010
5.05
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!
mammabat
14th Nov, 2010
5.05
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!)
michfitz
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?

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