Meaghan's Roast Chicken with self-made gravy

Meaghan's Roast Chicken with self-made gravy

This super easy meal is a staple in our home, perfect for Sundays (or a quick mid-week meal) any time of the year. I often roast 2 chickens and have cold meat for lunches for days after. And the best thing is it all cooks itself so it's a super-easy way to serve a nutritious and delicious meal to your family.

Meaghan's Roast Chicken with self-made gravy

Meaghan South
Servings

4-5

Prep Time

20 minutes

Cook Time

1 1/2 hours

Category

Mains

Source URL

https://www.meaghansouth.com/blog/meaghan-s-roast-chicken-recipe

Article URL

https://meaghansouthvitalityshop.com.au/blogs/news/meaghans-roast-chicken-with-self-made-gravy

This super easy meal is a staple in our home, perfect for Sundays (or a quick mid-week meal) any time of the year. I often roast 2 chickens and have cold meat for lunches for days after. And the best thing is it all cooks itself so it's a super-easy way to serve a nutritious and delicious meal to your family.

Ingredients

  • 1 large free-range or organic chicken
  • 1 onion, skin on, sliced into rounds
  • 1 handful thyme
  • 1 head of garlic, skin on, separated into cloves
  • 1 lemon, cut in half
  • 2 cups chicken stock
  • 6 carrots, cut in half then sliced lengthways
  • 6 parsnips, cut in half then lengthways (or whatever roasting vegetable is in season, like sweet potatoes or pumpkin)
  • Greens to roast, steam, or a green salad in summer

Directions

  1. Preheat oven to 190 degrees.
  2. Add onion, garlic and thyme in the centre of a large roasting pan.
  3. Place chicken on top, season with salt, pepper and brush with olive oil.
  4. Place vegetables around the base of the chicken (you may need a second roasting dish for a larger family, or make leftovers).
  5. Nestle in lemon halves (they make the chicken tender and the gravy tangy).
  6. Pour chicken stock over chicken and veggies. If doing two trays of veggies you'll need more stock for the second tray.
  7. Place chicken in oven for 1 1/4 hours. Check stock levels and turn veggies if needed
  8. you want about a cup of stock in the bottom of the pan.
  9. When chicken is cooked, take out to rest and cover.
  10. Pour stock, onion, garlic and thyme into a small saucepan. Remove onion and garlic skin and thyme stalks and squeeze lemon juice into the gravy. Reduce if needed.
  11. Turn oven up to 230 and brown veggies while chicken is resting (they caramelize with the sweetness of the chicken stock).
  12. Carve chicken, serve with roasted veggies, greens of choice and rustic gravy.
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