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Prep 20 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 1 Whole chicken
  • 1 Bulb of garlic, cut in half
  • 1 Bunch of sage
  • 1 Bunch of rosemary
  • 1 Bunch of Parsley
  • 2 Bunches of Thyme
  • 50 g Butter, softened
Gravy:
  • 500 ml Chicken stock
  • 3 tbsps Cornflour
  • 1 tbsp Redcurrent jelly
Easy Roast Chicken & Homemade Gravy
Easy Roast Chicken & Homemade Gravy Easy Roast Chicken & Homemade Gravy

This is a simple recipe for a tender and juicy roast chicken, served alongside a quick gravy.

  1. Take the chicken out of the fridge and leave it to come up to room temperature.
  2. Preheat the oven to 180℃.
  3. Season inside the chicken with lots of salt and pepper. Then stuff it with the garlic, sage, parsley, rosemary and one bunch of thyme.
  4. Tie the legs together and tick the wings underneath the chicken.
  5. Rub the skin all over with the butter, then season with salt and pepper. Sprinkle chopped thyme over the top.
  6. For a 1.8-2kg chicken, roast it for 1 hour and 15 minutes, until the chicken is juicy and the skin is golden and crisp.
  7. If you have a temperature probe, the internal temperature must reach 75℃. Alternatively you can insert a skewer into the chicken and the juices must run clear.
  8. Set the chicken aside and leave it to rest for ten minutes. Meanwhile you can get the gravy ready.
  9. Transfer all the juices from the chicken into a large saucepan, scrape off any bits as that is where the flavour will be.
  10. Pour in the chicken stock, bring it to the boil, then turn it down to a simmer for a few minutes.
  11. In a bowl, add the corn flour, then pour in 5 tbsps of cold water to make a slurry.
  12. Pour it into the gravy whilst whisking, it should start to thicken up almost immediately, but you might want to cook for a few minutes.
  13. Season with salt and add the redcurrant jelly.
  14. Carve the chicken and serve alongside the gravy.
Easy Roast Chicken & Homemade Gravy
Easy Roast Chicken & Homemade Gravy Easy Roast Chicken & Homemade Gravy

This is a simple recipe for a tender and juicy roast chicken, served alongside a quick gravy.

Prep 20 minutes
Total 1 hour 30 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 1 Whole chicken
  • 1 Bulb of garlic, cut in half
  • 1 Bunch of sage
  • 1 Bunch of rosemary
  • 1 Bunch of Parsley
  • 2 Bunches of Thyme
  • 50 g Butter, softened
Gravy:
  • 500 ml Chicken stock
  • 3 tbsps Cornflour
  • 1 tbsp Redcurrent jelly
  1. Take the chicken out of the fridge and leave it to come up to room temperature.
  2. Preheat the oven to 180℃.
  3. Season inside the chicken with lots of salt and pepper. Then stuff it with the garlic, sage, parsley, rosemary and one bunch of thyme.
  4. Tie the legs together and tick the wings underneath the chicken.
  5. Rub the skin all over with the butter, then season with salt and pepper. Sprinkle chopped thyme over the top.
  6. For a 1.8-2kg chicken, roast it for 1 hour and 15 minutes, until the chicken is juicy and the skin is golden and crisp.
  7. If you have a temperature probe, the internal temperature must reach 75℃. Alternatively you can insert a skewer into the chicken and the juices must run clear.
  8. Set the chicken aside and leave it to rest for ten minutes. Meanwhile you can get the gravy ready.
  9. Transfer all the juices from the chicken into a large saucepan, scrape off any bits as that is where the flavour will be.
  10. Pour in the chicken stock, bring it to the boil, then turn it down to a simmer for a few minutes.
  11. In a bowl, add the corn flour, then pour in 5 tbsps of cold water to make a slurry.
  12. Pour it into the gravy whilst whisking, it should start to thicken up almost immediately, but you might want to cook for a few minutes.
  13. Season with salt and add the redcurrant jelly.
  14. Carve the chicken and serve alongside the gravy.