Roast Chicken with Homemade Gravy
Roast chicken is not just for Sunday. It can be a wholesome, healthy meal perfect for family dinners any day of the week. I prefer to use chicken breasts over a whole chicken as I can cook extra for lunchbox sandwiches and to add to pasta dishes on busy d
SERVES
5
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
80
MINUTES
Ingredients
4 chicken breasts, skin on
1 onion, halved
2 carrots, roughly chopped
1 celery stick. roughly chopped
1 lemon halved
1 tbsp fresh herbs like thyme, sage or rosemary or a mix of all three
30g butter, melted
2 tbsp olive oil
Salt and pepper
For the gravy:
1 tbsp plain flour
250ml chicken stock
Method
Preheat oven to 190°C/ fan 170°C/gas 5.
Place all the vegetables on the base of a metal roasting tin.
Lay the chicken breasts on top of the vegetables. Place the melted butter and olive oil in a small jug and drizzle over the chicken, coating it well. Season with salt and pepper.
Cover the roasting tin with tin foil and bake for 25 minutes.
After 25 minutes remove the tin foil and roast for 10 minutes more until the skin is golden.
Carefully remove the chicken from the tin, place on a chopping board, and allow to rest, covered loosely in foil for 15-20 minutes.
While the chicken is resting, make the gravy.
Place the roasting tin over a low flame. Stir in the flour and use a fork to mix the flour with the vegetables and juices.
Gradually whisk in the chicken stock, stirring constantly until you have a thickened sauce. Simmer for 2 minutes, scrape any sticky bits from the tin with a spoon and mix into the gravy.
Strain the gravy into a small saucepan, then simmer and season to taste.
