INGREDIENTS
1 whole chicken – approx 1.5kg - ideally free range1 Whole chicken – approx 1.5kg - ideally free-range
1 tbsp olive oil1 tbsp olive oil
½ tsp salt½ tsp salt
½ tsp black pepper½ tsp black pepper
¼ tsp dried thyme¼ tsp dried thyme
½ lemon - chopped into two wedges (optional)½ lemon - chopped into two wedges (optional)
Gravy
Meat juices from your roasted chicken meat juices from your roasted chicken
3 chicken stock cubes - crumbled3 chicken stock cubes - crumbled
720 ml (3 cups) hot vegetable stock - from your boiled/steamed vegetables and potatoes720 ml (3 cups) hot vegetable stock - from your boiled/steamed vegetables and potatoes
1/4 tsp salt1/4 tsp salt
1/4 tsp black pepper1/4 tsp black pepper
1/4 tsp gravy browning optional1/4 tsp gravy browning optional
2 tbsp cornflour/cornstarch2 tbsp cornflour/cornstarch
5 tbsp cold water5 tbsp cold water
INSTRUCTIONS
Take the chicken out of the refrigerator 30-45 minutes before roasting to take the chill off it.
Preheat the oven to 180C/350F.
Place the chicken in a roasting tin (don’t wash it). Drizzle on the oil and rub it into the skin with your hands.
Sprinkle on the salt, pepper, and thyme and place the two lemon wedges inside the chicken.
Place the chicken in the oven for approx. 1 hour 20 to 1 hour 30 minutes – until the skin is golden and the juices run clear (you can test this by inserting a skewer in the thickest part of the thigh – the liquid that runs out should be clear). If you have a temperature probe, the internal temperature should be 75C/165F.
Remove from the oven and leave to rest for 10 minutes on a warm plate while you make the gravy. If you want the skin to remain crisp, don’t cover the chicken during resting.
For the gravy: Place the roasting tin on the hob and heat over medium heat (if your roasting dish can’t be placed on the hob, then transfer any meat juices from the tin to a saucepan, scraping up any crispy bits in the tin. You can swill with a little water if you need to.).
Sprinkle on the crumbled stock cubes, and stir together whilst pouring in the hot vegetable water. Bring to the boil and lightly season with salt and pepper.
Stir in the cornstarch slurry using a whisk, until the gravy thickens. Stir in the gravy browning if you like a darker gravy. Allow to bubble then turn off the heat.
Serve the roast chicken and gravy with roast potatoes and veggies – such as green beans, carrots, and easy cauliflower cheese.