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–+ servings

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.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Cuisine Italian
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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

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

Simmer and Scrape

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

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.
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