Special roast chicken & gravy


Here’s an all-seasons delight that your family would love to enjoy at dinner. Follow easy to follow instructions to prepare low cost but healthy and tasty children’s favourite dishes.


  • 1 free range chicken 1½ kg (approx.)
  • 1 onion – roughly chopped
  • 2 carrots – roughly chopped
  • 1 lemon – halved
  • small bunch thyme – for filling (optional)

For gravy:

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

Set oven to 190C/fan or 170C/gas. Manage a shelf in the middle of the oven without any shelves over it. Spread the vegetables over the base of a roasting tin fitting the chicken caring not to swamp it. 

Season the chicken cavity with salt and black pepper and stuff with the lemon halves and thyme, if you opted for it. Place the chicken on the chopped vegetables and apply butter all over the breast and legs. Finally, season the outside with salt and pepper.

Place chicken in the oven for 1 hour 20 minutes, undisturbed – this will give you a perfectly roasted bird. Pierce the thighs with a fork or skewer to check the juices running clear as a sign of readiness. Remove it from the oven and lift the chicken using a pair of tongs to a dish and leave it for 15-20 minutes. Pour out any juices from the cavity into the roasting tin for the gravy.

Make the gravy while the chicken is resting, . Place the roasting tin with juices over a low flame adding flour and constantly stirring using a wooden spoon until you have a sizzling light brown, sandy paste. Gradually pour in the stock, stirring constantly, until you get a thick sauce. Simmer for 2 minutes and keep scraping any sticky ingredient bits from the tin base. Decant the gravy into a saucepan to simmer and season to taste. Finally, when you carve the chicken, add any extra juices or sausages to the gravy.

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