Roast chicken and gravy recipe
A lovely simple chicken roast lunch. Served with sweet potato 🍠 mashed with heaps of butter, blended cauliflower again with lashings of butter and a good serving of lightly steamed veggies. ⭐️
1 medium chicken
5/6 onions sliced
3 bulbs of garlic peeled and crushed
A handful of thyme, bay, and rosemary.
3 cups of water
Salt and pepper to season
60g butter or olive oil for basting
Preheat oven to 200-degrees
Place onions, garlic herbs and water in baking dish add chicken upside down so breast down.
Season generously and add butter to liquid then cover with lid or loose foil
Cook for 30 mins, then reduce temperature to 180-degrees.
Roast for 1 hour then turn the chicken and baste well with butter and liquid, adding more liquid if dry to 2cm depth, bake for final 30 mins
Remove chicken and let rest for 10-20mins.
Blitz remaining liquid, onions, garlic with the smaller herbs in a blender to make a delicious gravy.
Cooking time based on weight: 45 mins per kg + 20 mins.