Classic Roast Chicken

Classic Roast Chicken 


  • 1 medium sized roasting chicken, about 1 1/2 kg in weight (about 3 pounds)
  • 2 carrots, roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1 stick celery, roughly chopped
  • 6 cloves garlic, bruised
  • 1 unwaxed lemon, halved
  • 4 TBS butter
  • olive oil
  • 3 sprigs of thyme
  • Sea Salt and cracked black pepper to taste
For the gravy:
  • 1 TBS plain flour
  • 250ml chicken stock (1 generous cup)


  1. Pre-heat the oven to 190*C/375*F/gas mark 5.  Scatter the chopped vegetables and garlic in the bottom of a roasting tin with sides, large enough to hold the chicken.
  2.  Season the chicken well inside with salt and pepper. Put  the lemon halves, 1 TBS of butter and the thyme into the cavity of the chicken. Place the whole chicken on top of the vegetables and garlic in the roasting pan. Rub the remaining butter over the breast and legs. Dust the whole thing with some salt and pepper and drizzle with some olive oil. Place in the heated oven.
  3. Roast, uncovered and undisturbed, for approximately 1 hour and 25 minutes, or until the juices run clear when pierced with a fork.
  4. Remove from the oven, carefully remove the chicken from the pan to a serving platter, loosely tent, and let it sit to rest for about 10 to 15 minutes before serving.
  5. While the chicken is resting make the gravy.  Strain the juices from the roasting tin to a saucepan and place over a low flame, then stir in the 1 TBS of flour.  Allow it to cook and sizzle until it turns a light golden brown. Gradually whisk in the chicken stock, whisking constantly until you have a thickened sauce.  Simmer for 2 minutes to cook out any flour taste.  Taste and adjust seasoning as desired.
  6. Slice the chicken and serve hot with your favourite vegetables on the side and the gravy for spooning over top.

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