Incredible Roast Chicken & Flavour Bomb Gravy
Crispy, golden roast chicken with succulent fall of the bone tender meat, and a chicken gravy so full of flavour that you’ll want to drink it right from the jug.
Incredible Roast Chicken & Flavour Bomb Gravy
Incredible Roast Chicken & Flavour Bomb Gravy
Incredible Roast Chicken & Flavour Bomb Gravy
Who doesn’t love a Sunday roast? I make this roast chicken recipe on the reg, it’s so easy, just put the whole chicken in the oven with your gravy ingredients and let it do the work. Perfect for effortless entertaining or a weekly family staple.
Of all the roast chicken dishes I’ve tried, this has to be (in my opinion) the best roast chicken recipe. Maybe I’m biased, maybe I’m right, you be the judge.
The cooking time will depend on the size of your chicken. If you’re looking for a rule of thumb on how long to cook a roast chicken, you’ll want to cook it for 30 mins, plus 20 minutes for every 500g of chicken. If you’re worried about undercooking your chicken, the best thing to do is get yourself a food thermometer and test the thickest part of the chicken, ensuring it’s 75 c /165 f.
Looking for the perfect accompaniment to roast chicken? Serve with roast potatoes or Truffle Potato Gratin and Petits Pois à la Française in the cooler months, or a simple rocket/arugula salad in the warmer months.
You don’t need to cover roast chicken when cooking. As long as you follow the cooking instructions it won’t burn or dry out.
220 C / 450 F for 30 minutes, then 200 C / 390 F for the remaining cook time - 20 minutes per 500g.
Ingredients and substitutions
How to make it - step by step!
Preheat oven to 220 C / 450 F. Place your sliced leek, bacon, sage leaves, garlic and mushrooms in a lined roasting tray, drizzle over olive oil.
Place chicken on top of the vegetables then drizzle with olive oil and season with salt and pepper. rub into the chicken, including the cavity. Place ½ lemon into the cavity.
Tie the chicken legs together with roasting twine then place in the oven and roast for 30 minutes.
After about 30 minutes of roasting, turn the oven temperature to 200 C / 390 F. Add butter to a saucepan on medium heat, allow to brown slightly then add 1.5 tbsp of plain flour, stir to combine, cook for a couple of seconds.
Remove the chicken from the oven, transfer to a plate, (the chicken will not be cooked at this point) remove leek, garlic, mushrooms, bacon and sage, add to the saucepan with butter and flour and return the chicken to the roasting tray to continue cooking for the remaining 1 hr and 20 minutes (or 20 minutes per 500g), or until chicken is cooked through internal temperature should read 75 C / 165 F) at the thickest part of the chicken and skin is golden and crispy and juices run clear.
Add 500ml of chicken stock to the saucepan and bring to a very low simmer, cook gently while the chicken finishes roasting.
Once the chicken is cooked, drain the juices from the roasting tray into the gravy, simmer for another couple of minutes, then strain the gravy through a sieve. Taste and season. Then add to a jug.
Serve chicken on a platter with herbs and flavour bomb gravy.
Preheat oven to 220 C / 450 F. Place your sliced leek, bacon, sage leaves, garlic and mushrooms in a lined roasting tray, drizzle over olive oil.
Place chicken on top of the vegetables then drizzle with olive oil and season with salt and pepper. rub into the chicken, including the cavity. Place ½ lemon into the cavity.
Tie the chicken legs together with roasting twine then place in the oven and roast for 30 minutes.
After about 30 minutes of roasting, turn the oven temperature to 200 C / 390 F. Add butter to a saucepan on medium heat, allow to brown slightly then add 1.5 tbsp of plain flour, stir to combine, cook for a couple of seconds.
Remove the chicken from the oven, transfer to a plate, (the chicken will not be cooked at this point) remove leek, garlic, mushrooms, bacon and sage, add to the saucepan with butter and flour and return the chicken to the roasting tray to continue cooking for the remaining 1 hr and 20 minutes (or 20 minutes per 500g), or until chicken is cooked through internal temperature should read 75 C / 165 F) at the thickest part of the chicken and skin is golden and crispy and juices run clear.
Add 500ml of chicken stock to the saucepan and bring to a very low simmer, cook gently while the chicken finishes roasting.
Once the chicken is cooked, drain the juices from the roasting tray into the gravy, simmer for another couple of minutes, then strain the gravy through a sieve. Taste and season. Then add to a jug.
Serve chicken on a platter with herbs and flavour bomb gravy.
Watch the how to video
Watch the how to video
Incredible Roast Chicken & Flavour Bomb Gravy
- 2kg organic free range whole chicken
- 1 bulb of garlic, sliced in half
- ½ cup of dried mushrooms - shiitake, porcini or chanterelle are good options
- 6-8 sage leaves (plus extra for decoration - optional)
- 1 leek, washed, white part cut into rounds
- 6 slices of streaky bacon, roughly chopped
- ½ tsp Salt
- ½ tsp pepper
- ½ tbsp olive oil
- 25g butter
- 1.5 tbsp plain flour
- 500ml chicken stock
- 1/2 lemon
- Preheat oven to 220 C / 450 F. Place your sliced leek, bacon, sage leaves, garlic and mushrooms in a lined roasting tray, drizzle over olive oil
- Place chicken on top of the vegetables then drizzle with olive oil and season with salt and pepper. rub into the chicken, including the cavity. Place ½ lemon into the cavity.
- Tie the chicken legs together with roasting twine then place in the oven and roast for 30 minutes.
- After about 30 minutes of roasting, turn the oven temperature to 200C / 400F. Add butter to a saucepan on medium heat, allow to brown slightly then add 1.5 tbsp of plain flour, stir to combine, cook for a couple of seconds.
- Remove the chicken from the oven, transfer to a plate, (the chicken will not be cooked at this point) remove leek, garlic, mushrooms, bacon and sage, add to the saucepan with butter and flour and return the chicken to the roasting tray to continue cooking for the remaining 1 hr and 20 minutes (or 20 minutes per 500g), or until chicken is cooked through internal temperature should read 75 C / 165 F) at the thickest part of the chicken and skin is golden and crispy and juices run clear.
- Add 500ml of chicken stock to the saucepan and bring to a very low simmer, cook gently while the chicken finishes roasting
- Once the chicken is cooked, drain the juices from the roasting tray into the gravy, simmer for another couple of minutes, then strain the gravy through a sieve. Taste and season. Then add to a jug.
- Serve chicken on a platter with herbs (I also had some thyme on hand) and flavour bomb gravy.