Roasted Chicken with Gravy
Servings: 4
Calories: 591kcal
This Roasted Chicken with Gravy recipe is so delicious that I probably make it once a fortnight! Chicken, potatoes and carrots are flavoured with lemon, herbs and garlic, then cooked together in the oven in one pan. The prep takes just 10 minutes of your time and the oven does the rest of the work. A gorgeous gravy is quickly and easily made at the end from the pan juices, chicken stock and flour.
Ingredients
Chicken
- 1 whole chicken (see note 1)
- 1 tbsp sweet paprika
- 1 tbsp dried herbs of choice, e.g. thyme or oregano
- 1 tsp freshly cracked black pepper
- 2 tsp chicken stock powder (bouillon), or salt
- 2 tbsp olive oil
- 2 slices fresh lemon
- 2 carrots, peeled and cut in half lengthways
- 2 brown or red onions, cut in half, or quarters if large
- 1 whole garlic bulb, sliced in half horizontally (leave the skin on)
- 2 pinches fresh thyme, to serve (optional)
- Cooking twine (optional, see note 2)
Gravy
- Pan drippings, reserved from cooking the chicken
- 2 tbsp flour
- 500 ml chicken stock
Instructions
CHICKEN
- Preheat – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Prep the chicken – Place the chicken in a large baking tray and pat it dry with a paper towel. This helps to crisp up the skin.
- Sprinkle the chicken with the paprika, your dried herb of choice, the pepper and chicken stock powder (or salt) and drizzle with olive oil. Use your hands to rub the marinade all over the chicken evenly.
- Stuff the two lemon rounds into the cavity of the chicken and tie the legs with twine (it’s not essential to tie the legs, see note 2).
- Add the veggies – Surround the chicken with the roasting vegetables (carrots, brown or red onions and garlic).
- Roast – Roast for 1½ hours. Add 125 ml (½ cup) of water at the 45-minute mark. Shuffle the vegetables and chicken around when the water is added. This is important; it will stop the vegetables from burning.
- Rest – Once the chicken is cooked, set it aside loosely covered with foil while you prepare the gravy. Allow the chicken to rest for at least 10 minutes to ensure it is succulent and soft.
GRAVY
- Transfer baking tray to stovetop – Place the baking tray with vegetables on the stovetop over medium–high heat. If you don’t have a baking tray compatible with your stovetop, see note 2.
- Thicken with flour – Add the flour and cook, stirring, for 1 minute, until a paste forms.
- Add the stock – Add the chicken stock. Simmer for 2–3 minutes, stirring occasionally, until the gravy thickens. If the gravy is too thick, slowly add more water, 1 tablespoon at a time.
- Strain – Once the gravy is at your desired consistency, use a sieve to strain it. Push as much vegetable mix as possible through the sieve to create a thick gravy.
- Serve – Serve the gravy alongside the roasted chicken. Sprinkle with fresh thyme to serve (if using). Try serving with these incredible crispy potatoes and steamed green beans.
Notes
Note 1 – The whole chicken weight is based on 1.2–1.8 kg (2½–4 lb).
Note 2 – The cooking twine is optional and not essential for a quick dinner. The twine assists in sealing in the juices and allows the chicken to cook more evenly (it stops too much hot air circulating inside the cavity, stopping the chicken breast from cooking too quickly and drying out).
Note 3 – If you don’t have a baking tray compatible with your stovetop, pour the pan drippings and vegetables into a large pan instead.
How do I cook a whole chicken in the air fryer? Use the same method as above to marinate the chicken. Place the chicken in the air fryer basket and cook at 180°C (350°F) for 1 hour and 15 minutes. Allow the chicken to rest for at least 10 minutes, uncovered, before carving and serving.
MAKE AHEAD
Marinate and refrigerate the chicken in an airtight container for up to 48 hours before cooking.LEFTOVERS
Refrigerate in an airtight container for up to 3 days and reheat in the microwave. Not suitable to freeze.Nutrition Facts
Roasted Chicken with Gravy
Amount per Serving
Calories
591
% Daily Value*
Fat
40
g
62
%
Saturated Fat
10
g
63
%
Trans Fat
0.2
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
19
g
Cholesterol
143
mg
48
%
Sodium
440
mg
19
%
Potassium
765
mg
22
%
Carbohydrates
19
g
6
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
41
g
82
%
Vitamin A
6669
IU
133
%
Vitamin C
18
mg
22
%
Calcium
84
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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