Roasted Chicken with Gravy
- 1 whole chicken (1.2kg – 1.8kg)
- 1 tbsp sweet paprika
- 1 tbsp dried herbs of choice (I like thyme or oregano)
- 1 tsp pepper
- 2 tsp chicken stock powder (or salt)
- 2 tbsp olive oil
- 2 thick slices fresh lemon
- 2 carrots, peeled and cut in half length ways
- 2 brown or red onions, cut in half or large quarters
- 1 whole garlic bulb, sliced in half (leave skin on)
- Fresh thyme to serve (optional)
- Cooking twine (optional, note 1)
- 2 tbsp flour
- 1 tbsp chicken stock powder (or 1 chicken stock cube)
- Pan drippings
- 2 cups water
- Preheat oven to 180°C fan-forced.
- Place the chicken in large baking dish and pat it dry with paper towel, this assists in getting the skin nice and crispy.
- Sprinkle the chicken with the sweet paprika, herb of choice, pepper, chicken stock powder (or salt if using) 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 1 hour and 30 minutes. Add 1/2 cup of water at the 45 minute mark. Make sure you shuffle the vegetables and chicken around when you add the water. This is important, it will stop the vegetables getting burnt.
- Once the chicken is cooked, set it aside uncovered (covering it will make the skin go soft) while you make your gravy. It is important you allow the chicken to rest for at least 10 minutes to ensure it is succulent and soft.
- Place the baking tray with vegetables on the stove. If you don’t have a baking tray compatible with your stovetop, see note 2.
- Add the flour and stir with the vegetables to make a paste. Cook stirring 1 minute.
- Add the stock powder (or stock cube if using) and 2 cups of water. Simmer for 2-3 minutes, stirring occasionally. The gravy will begin to thicken.
- If the gravy is too thick, slowly add some more water, 1 tbsp at a time.
- Once the gravy is at your desired consistency, use a sieve to strain it. Push through as much of the vegetable mix as you can through the sieve to create a delicious, thick, gravy.
- Serve the gravy alongside the roasted chicken. Sprinkle with fresh thyme to serve (if using).
- Try serving with these incredible cripsy potatoes and steamed green beans.
Note 1 – Do I need to truss my chicken when roasting? No. If I am making a quick dinner, I rarely bother trussing because this recipe gives you truly succulent, perfectly cooked chicken every time with or without twine. 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). The cooking twine is optional and not essential.
Note 2 – If you don’t have a baking tray compatible with your stove top, pour the pan drippings and vegetables into a large skillet 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 180c for 1 hour and 15 minutes. Allow the chicken to rest for at least 10 minutes uncovered before carving and serving.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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