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Simple roast chicken with homemade gravy

Simple roast chicken with homemade gravy

https://www.coop.co.uk/recipes/simple-roast-chicken-with-homemade-gravy

Stuffing the butter under the skin like this means the chicken bastes itself as it cooks

  • Feeds 4 Feeds 4
  • Ready in 2 hours 10 minutes

Each serving contains

  • Energy
    35%
    2934kj 706kcal
  • Fat
    High 64%
    45.1g
  • Saturates
    High 73%
    14.6g
  • Sugar
    Low 8%
    7.5g
  • Salt
    Low 12%
    0.74g

% of adult’s reference intake | Carbohydrates per serving : 12g

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Ingredients

  • 30g Co-op unsalted butter, at room temperature
  • Zest and juice of 1 lemon, rinds reserved
  • 4 garlic cloves, 2 crushed, 2 whole
  • 1 tbsp chopped rosemary, plus 4 or 5 sprigs
  • 1 tbsp chopped flat leaf parsley 1.7kg Co-op British whole chicken, at room temperature
  • 3 mixed peppers, roughly chopped 1 tbsp Co-op plain white flour 200ml white wine (or extra chicken stock, see below) 500ml chicken stock, made with
  • 1 reduced-salt stock cube

Method

  1. Preheat the oven to 190°C/fan 170°C/gas 5
  2. Mix the butter, lemon zest and juice, crushed garlic, chopped rosemary and parsley together, then season
  3. Put the chicken into a roasting tin and rub the garlic butter under the skin of the chicken breasts and thighs
  4. Put the lemon rinds into the cavity of the chicken, with 2 rosemary
  5. sprigs and the whole garlic cloves
  6. Roast the chicken for 1 hour 40 mins, until golden and the juices run clear when pierced, adding the peppers for the final 45 mins of cooking time.
  7. When the chicken is cooked, loosely cover it with foil and leave it to rest for 15-20 mins.
  8. Meanwhile, make the gravy. Use a spoon to skim 1 tbsp of fat from the roasting tin. Put into a saucepan with the flour and stir until it forms
  9. a paste
  10. Cook for 1-2 mins, then pour in the wine, if using, and stir until smooth
  11. Pour in the stock (use 700ml stock if not using wine) and bring to a simmer, stirring constantly
  12. Skim the fat off the roasting tin juices and discard
  13. Pour the remaining juices into the gravy, season and simmer gently for
  14. 10 mins to reduce
  15. Serve with the chicken, garnished with the remaining rosemary sprigs

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