Roasted Chicken with Gravy is a meal that rotates on the meal plan at our place 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 in an airtight container for up to 48 hours before cooking.
Is Roasted Chicken with Gravy suitable for leftovers?
Roasted Chicken with Gravy can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave. Not suitable to freeze.
Roasted Chicken with Gravy
Author: Nicole
5 from 4 votes
“A great deal of flavour for so little effort. Will definitely make again.”
This Roasted Chicken with Gravy recipe is so delicious that I probably make it once a fortnight! Chicken, potatoes and carrots are flavoured with lemon, herbs and garlic, then cooked together in the oven in one pan. The prep takes just 10 minutes of your time and the oven does the rest of the work. A gorgeous gravy is quickly and easily made at the end from the pan juices, chicken stock and flour, which takes the eating experience to the next level.
Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
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 dried herb of choice, the 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 2).
Surround the chicken with the roasting vegetables (carrots, brown or red onions and garlic).
Roast for 1½ hours. Add ½ cup (125 ml) 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 stovetop over 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, stirring occasionally, until the gravy thickens. If the gravy is too thick, slowly add more water, 1 tablespoon 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.
Nutrition information
Nutrition Facts
Roasted Chicken with Gravy
Amount per Serving
Calories
617
% Daily Value*
Fat
40
g
62
%
Saturated Fat
10
g
63
%
Trans Fat
0.2
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
20
g
Cholesterol
147
mg
49
%
Sodium
590
mg
26
%
Potassium
783
mg
22
%
Carbohydrates
22
g
7
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
41
g
82
%
Vitamin A
6611
IU
132
%
Vitamin C
13
mg
16
%
Calcium
102
mg
10
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Note 1 – The whole chicken weight is based on 1.2–1.8 kg/2 lb 10 oz–4 lb.Note 2 – 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 3 – If you don’t have a baking tray compatible with your stovetop, 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 in an airtight container for up to 48 hours before cooking.
LEFTOVERS
Refrigerate in an airtight container for up to 3 days and reheat in the microwave. Not suitable to freeze.
Delicious!!! I haven’t cooked a whole chicken in years. Coles BBQ was always my go to, but not now. First time doing gravy that wasn’t out of a packet. Will definitely cook again!!! Hubby even commented on how delicious the chicken and gravy was.
I just LOVE this feedback Lee. Knowing that you’re swapping out the easy supermarket chook for this recipe is music to my ears! Thanks so much for the rating too. Nic x
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
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 😍
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
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
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Lee says:
Delicious!!! I haven’t cooked a whole chicken in years. Coles BBQ was always my go to, but not now. First time doing gravy that wasn’t out of a packet. Will definitely cook again!!! Hubby even commented on how delicious the chicken and gravy was.
Nicole says:
I just LOVE this feedback Lee. Knowing that you’re swapping out the easy supermarket chook for this recipe is music to my ears! Thanks so much for the rating too. Nic x
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
elenidimanoski says:
Super easy dinner! And a family favourite. Love it!
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
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