Roast Chicken with homemade gravy
A simple, wholesome meal served with mash and seasonal vegetables.
This homemade gravy is unbeatable. By Sarah Butler
4 people
80 minutes
15 minutes
Ingredients
- 30 g Butter melted
- 2 - Carrots roughly chopped
- 1 - Celery Stick roughly chopped
- 1 - Chicken whole - approx 1.5kg
- 350 ml Chicken Stock
- 1 tbsp Fresh Rosemary thyme, sage individual or a mix.
- 1 - Lemon halved
- 2 tbsp Olive Oil
- 1 - Onion halved
- 1 - Onion roughly chopped
- 1 tbsp Plain Flour
- 1 - Salt and Pepper to season
Method
Preheat oven to 190C, fan 170C, gas 5.
Place all the vegetables on the base of a roasting tin.
Place the halved onion into the cavity of the chicken and place the chicken on top of the vegetables.
Place the melted butter and olive oil in a small jug and drizzle over the chicken, coating it well.
Season with salt and pepper.
Place the roasting tin in the oven undisturbed for one hour.
After one hour, remove and cover with tin foil for an additional 20 minutes.
Pierce the thigh with a skewer to check if your chicken is fully cooked, and the juices should run clear.
Carefully remove the chicken from the tin, place it on a chopping board, and allow it 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.
While the chicken is resting, make the gravy:
Place the roasting tin over a low flame. Stir in 1 tbsp flour and use a fork to mix the flour with the vegetables and juices.
Gradually whisk in the chicken stock, stirring constantly until you have a thickened sauce.
Simmer for 2 minutes. Scrape any sticky bits from the tin with a spoon and mix them into the gravy.
Strain the gravy into a small saucepan, then simmer and season to taste.
Recipe Tips:
Freeze any leftover gravy! Serve with some roast chicken breasts on a busy day.
Gravy freezes really well; freeze flat in a zip lock bag to have with roast chicken breasts on a busy day!
