Looking to impress with a classic yet simple dish?

This roast chicken recipe is your go-to for juicy, tender meat and flavorful gravy.

With just a few easy steps, you’ll create a deliciously comforting meal that’s perfect for any occasion.

Whether you’re a kitchen novice or a seasoned cook, this recipe ensures a mouthwatering roast chicken every time.

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Ingredients

• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 1 free-range chicken (about 1.5kg/3lb 5oz)
• 1 lemon, cut in half
• A small bunch of thyme (optional)
• 25g softened butter
• Salt and pepper to taste

For the Gravy

• 1 tablespoon plain flour
• 250ml chicken stock (a stock cube works well)

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Instructions

Step 1: Prep Your Oven

• Start by preheating your oven to 190°C (fan 170°C) or gas mark 5. Make sure you have a shelf in the middle of the oven, with no shelves above it.

Step 2: Prepare the Vegetables

• Scatter the roughly chopped onion and carrots in the bottom of a roasting tin. Choose a tin that fits your chicken comfortably without overcrowding.

Step 3: Season the Chicken

• Season the inside of the chicken generously with salt and pepper. Stuff the cavity with the lemon halves and, if you’re using it, the thyme.

Step 4: Butter Up

• Place the chicken on top of the vegetables in the roasting tin. Smear the softened butter all over the chicken’s breast and legs, then season the outside with more salt and pepper.

Step 5: Roast the Chicken

• Put the tin in the oven and roast the chicken for 1 hour 20 minutes. To check if it’s cooked, pierce the thigh with a skewer. If the juices run clear, your chicken is done.

Step 6: Rest the Chicken

• Carefully take the tin out of the oven. Using tongs, transfer the chicken to a plate or cutting board to rest for 15-20 minutes. Let any juices from the chicken flow into the roasting tin as you lift it.

Step 7: Make the Gravy

• While your chicken is resting, it’s time to make the gravy. Place the roasting tin on the stove over a low flame. Stir in the flour and cook, stirring constantly, until you have a light brown, sandy paste.

Step 8: Add the Stock

• Gradually pour in the chicken stock, stirring all the while to prevent lumps. Continue to stir until the sauce thickens.

Step 9: Simmer and Scrape

• Allow the gravy to simmer for 2 minutes, stirring and scraping any flavorful bits stuck to the tin.

Step 10: Final Touches

• Strain the gravy into a small saucepan. Simmer it gently and season to taste. When you’re ready to serve, add any extra juices from the chicken to the gravy.
• Enjoy your delicious roast chicken with homemade gravy! This dish is sure to impress, and with these straightforward instructions, even beginners can achieve a perfect roast.

FAQs

Can I use other vegetables in the roasting tin?

Absolutely! Feel free to add other root vegetables like potatoes, parsnips, or sweet potatoes. Just make sure they’re roughly chopped to cook evenly with the chicken.

To achieve crispy skin, ensure the chicken is patted dry before applying the butter. Additionally, roasting at a high temperature and not covering the chicken while cooking will help the skin crisp up nicely.

Easy Italian Roast Chicken & Gravy

Roast a perfectly seasoned chicken with butter and vegetables, then make a rich gravy from the drippings for a classic, easy-to-follow meal.

Print Pin Rate

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 4

Ingredients

• ▢ 1 onion roughly chopped
• ▢ 2 carrots roughly chopped
• ▢ 1 free-range chicken (about 1.5kg/3lb 5oz)
• ▢ 1 lemon cut in half
• ▢ 1 small bunch of thyme (optional)
• ▢ 25 grams softened butter
• ▢ Salt and pepper to taste

For the Gravy

• ▢ 1 tbsp plain flour
• ▢ 250 ml chicken stock (a stock cube works well)

Instructions

Prep Your Oven

1. Start by preheating your oven to 190°C (fan 170°C) or gas mark 5.

   Make sure you have a shelf in the middle of the oven, with no shelves above it.

Prepare the Vegetables

1. Scatter the roughly chopped onion and carrots in the bottom of a roasting tin.

   Choose a tin that fits your chicken comfortably without overcrowding.

Season the Chicken

1. Season the inside of the chicken generously with salt and pepper.

   Stuff the cavity with the lemon halves and, if you're using it, the thyme.

Butter Up

1. Place the chicken on top of the vegetables in the roasting tin.

   Smear the softened butter all over the chicken's breast and legs, then season the outside with more salt and pepper.

Roast the Chicken

1. Put the tin in the oven and roast the chicken for 1 hour 20 minutes.

   To check if it's cooked, pierce the thigh with a skewer.

   If the juices run clear, your chicken is done.

Rest the Chicken

1. Carefully take the tin out of the oven.

   Using tongs, transfer the chicken to a plate or cutting board to rest for 15-20 minutes.

   Let any juices from the chicken flow into the roasting tin as you lift it.

Make the Gravy

1. While your chicken is resting, it's time to make the gravy.

   Place the roasting tin on the stove over a low flame.

   Stir in the flour and cook, stirring constantly, until you have a light brown, sandy paste.

Add the Stock

1. Gradually pour in the chicken stock, stirring all the while to prevent lumps.

   Continue to stir until the sauce thickens.

Simmer and Scrape

1. Allow the gravy to simmer for 2 minutes, stirring and scraping any flavorful bits stuck to the tin.

Final Touches

1. Strain the gravy into a small saucepan.

   Simmer it gently and season to taste.

   When you're ready to serve, add any extra juices from the chicken to the gravy.

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