Roasted Chicken with Gravy is a meal that rotates on our meal plan at least once a fortnight. There is just something so wholesome and comforting about a roasted dinner. Regardless of the season, it’s so lovely to come home after a long day and enjoy perfectly cooked chicken and a big plate of roasted potatoes. It may look complicated, but this is one of the easiest dinners to make. By following this method, you can have dinner on the table with minimal preparation; the oven does all the hard work.
Can you make Roasted Chicken with Gravy ahead of time?
Yes, you can marinate and refrigerate the chicken for up to 48 hours before cooking.
Is Roasted Chicken with Gravy suitable for leftovers?
Roasted Chicken with Gravy can be refrigerated for up to 3 days. Reheat in the microwave. Not suitable to freeze.
Print
Roasted Chicken with Gravy
- Total Time: 1 hour 55 mins
- Yield: 4 1x
Ingredients
CHICKEN
- 1 whole chicken (1.2–1.8 kg or 2.6–4 lb)
- 1 tbsp paprika
- 1 tbsp dried herbs of choice (thyme or oregano)
- 1 tsp pepper
- 2 tsp chicken stock powder (or salt)
- 2 tbsp olive oil
- 2 thick slices of fresh lemon
- 2 carrots, peeled and cut in half lengthways
- 2 brown or red onions, cut in half or large quarters
- 1 whole garlic bulb, sliced in half (leave the skin on)
- Fresh thyme, to serve (optional)
- Cooking twine (optional, note 1)
GRAVY
- Pan drippings, reserved from cooking chicken
- 2 tbsp flour
- 2 cups (473 ml) chicken stock
- 2 cups (473 ml) water
Instructions
CHICKEN
- Preheat the oven to 200°C/400°F (180°C fan).
- Place the chicken in a large baking dish and pat it dry with a paper towel. This helps to crisp up the skin.
- Sprinkle the chicken with the paprika, your herb of choice, 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 1).
- Surround the chicken with the roasting vegetables (carrots, brown or red onions and garlic).
- Roast for 1 hour and 30 minutes. Add 1/2 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.
- 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
- Place the baking tray with vegetables on the stove on medium-high heat. If you don’t have a baking tray compatible with your stovetop, see note 2.
- Add the flour and cook, stirring for 1 minute, until a paste forms.
- Add the chicken stock. Simmer for 2-3 minutes, occasionally stirring until the gravy thickens. If the gravy is too thick, slowly add more water, 1 tbsp at a time.
- 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 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 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 2 – If you don’t have a baking tray compatible with your stove top, 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 for up to 48 hours before cooking.
LEFTOVERS
Refrigerate for up to 3 days and reheat in the microwave. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 1 hour 45 mins
- Category: chicken, roast chicken, chicken and gravy
- Method: bake
- Cuisine: German
lisabrecciaroli says:
I have been making this recipe for a long time now after seeing you make it on IG, hubby’s favourite!!
Nicole says:
I make it at least once every few weeks too – I love knowing it’s a hit with your family too. Thanks so much for trying the recipe and taking the time to write! Nic x
tammykitchen says:
I have NEVER made a roast chicken before, but I’ve used Nic’s recipes a LOT, so thought I’d try it. Omg, *chef’s kiss!! It was SO easy & I got 3 wow’s around our table tonight! Will absolutely use again 😍
Nicole says:
I have goosebumps reading this! I’m so excited for you having the confidence to give it a go and I’m even more excited that you loved it and will make it again! So amazing, thank you so much for taking the time to write – Day made x
elenidimanoski says:
Super easy dinner! And a family favourite. Love it!
Colleen says:
A great deal of flavour for so little effort. Will definitely make again. Don’t throw away the onions and the carrots after cooking the roast – they were delicious