Roast Chicken with Gravy
Roast chicken with lemon and thyme, finished with a rich butter and garlic gravy. Serves 4.
TOTAL TIME
1 hr 48 min
ACTIVE TIME
11 min
QUANTITY
~2.15 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This may be a little light — some at the table might still be peckish.
Ingredients0/9
Tools0/18
Ingredients0/9 gathered · 4 servings
30g
1.5tsp
0.75tsp
4clove
1piece
1,600g
10g
20g
400ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 30g | — | — | |
| 2 | | 1.5tsp | — | — | |
| 3 | | 0.75tsp | — | — | |
| 4 | | 4clove | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 1,600g | — | — | |
| 7 | | 10g | — | — | |
| 8 | | 20g | — | — | |
| 9 | | 400ml | — | — |
Tools23 items
Serveware1 item
Procedure37 steps
1 of 37
Turn the oven to 220 °C and let it heat fully.
⏱ 15 min
2 of 37
Put the soft butter in the small bowl.
Unsalted butter · 30 g
⏱ 5s
ResultUnsalted butter3 of 37
Add half a teaspoon of salt.
Fine sea salt · 0.5 tsp⏱ 5s
ResultUnsalted butter and fine sea salt4 of 37
Add a quarter teaspoon of pepper.
Ground black pepper · 0.25 tsp⏱ 5s
ResultUnsalted butter and fine sea salt and ground black pepper6 of 37
Lay the garlic cloves on the chopping board.
Garlic · 4 clove
⏱ 5s
ResultGarlic7 of 37
Crush each clove with the flat of the knife and pull off the skin.
⏱ 40s
ResultPeeled garlic cloves9 of 37
Lay the lemon on the chopping board.
Lemon · 1 piece⏱ 5s
ResultLemon11 of 37
Sit the chicken breast-side up in the roasting tin.
Whole chicken · 1,600 g
⏱ 10s
ResultWhole chicken12 of 37
Pat the skin dry all over with kitchen paper.
⏱ 30s
ResultDried chicken13 of 37
Rub the seasoned butter all over the breast, legs and thighs with your fingers.
⏱ 40s
ResultButtered chicken14 of 37
Tuck the garlic cloves into the cavity.
⏱ 10s
ResultChicken with garlic15 of 37
Push the thyme sprigs into the cavity beside the garlic.
Fresh thyme · 10 g⏱ 10s
ResultChicken with garlic and thyme16 of 37
Squeeze the lemon halves into the cavity, then push both halves in after the juice.
⏱ 15s
ResultStuffed chicken17 of 37
Sprinkle a teaspoon of salt evenly over the skin.
Fine sea salt · 1 tsp⏱ 15s
ResultSalted chicken18 of 37
Sprinkle the remaining pepper over the skin.
Ground black pepper · 0.5 tsp⏱ 10s
ResultSeasoned raw chicken19 of 37
Using oven gloves, slide the roasting tin into the oven.
⏱ 10s
ResultSeasoned raw chicken20 of 37
Roast for 20 minutes, until the skin starts to colour.
⏱ 20 min
ResultBrowned roasting chicken21 of 37
Turn the oven down to 180 °C.
⏱ 10s
22 of 37
Roast for about 60 minutes more, until the juices run clear when you pierce the thickest part of the thigh with a skewer.
⏱ 1 hr
ResultRoasted chicken23 of 37
Using oven gloves, lift the roasting tin out of the oven and set it on the hob.
⏱ 15s
ResultRoasted chicken24 of 37
Lift the chicken onto the chopping board with tongs, tipping it so the juices in the cavity run back into the tin.
⏱ 20s
ResultRoasted chicken to restused in step 2625 of 37
Cover the chicken loosely with foil and leave it to rest for 15 minutes.
⏱ 15 min
ResultRested roast chickenused in step 3326 of 37
Tilt the tin and spoon off most of the fat into a third small bowl, leaving about a tablespoon behind.
⏱ 30s
ResultDefatted roasting juicesused in step 2827 of 37
Throw away the fat once it has cooled.
—
⏱ 5s
28 of 37
Scatter the flour over the juices in the tin.
Plain flour · 20 gDefatted roasting juices · step 26⏱ 10s
ResultRoasting juices and flour29 of 37
Set the tin over a medium heat and stir the flour into the juices, scraping up the browned bits, until a smooth paste forms.
⏱ 1 min
ResultGravy paste30 of 37
Pour in the chicken stock gradually, stirring all the time.
Chicken stock · 400 ml⏱ 20s
ResultGravy paste and stock31 of 37
Simmer for 4 to 5 minutes, stirring, until thickened and glossy. Check the thickest piece reads 74 °C on a thermometer.
⏱ 5 min
ResultChicken gravy32 of 37
Wearing oven gloves, pour the gravy through the sieve into the warm sauce jug.
⏱ 20s
ResultStrained chicken gravyused in step 3733 of 37
Pull the lemon halves, garlic and thyme out of the cavity with tongs.
⏱ 20s
ResultRested roast chicken ready to carve34 of 37
Throw away the lemon, garlic and thyme.
—
⏱ 5s
35 of 37
Carve the chicken, holding it steady with the fork: take off the legs first, then slice the breast meat away from the bone.
⏱ 3 min
ResultCarved roast chicken36 of 37
Lift the carved chicken onto the warm serving platter with the fork.
⏱ 30s
ResultArranged carved chicken37 of 37
Pour the hot gravy over the chicken and serve at once.
⏱ 15s
ResultRoast Chicken with GravyTotal Time1 hr 48 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 220 °C and let it heat fully.⏱ 15 min |
| 2 | 30 g | | Put the soft butter in the small bowl.⏱ 5sResultUnsalted butter |
| 3 | 0.5 tsp | | Add half a teaspoon of salt.⏱ 5sResultUnsalted butter and fine sea salt |
| 4 | 0.25 tsp | | Add a quarter teaspoon of pepper.⏱ 5sResultUnsalted butter and fine sea salt and ground black pepper |
| 5 | — | | Mash together with the fork until evenly mixed.⏱ 20sResultSeasoned butterused in step 13 |
| 6 | 4 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 7 | Garlicstep 6 | | Crush each clove with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 8 | Peeled garlic clovesstep 7 | | Put the garlic in a second small bowl.⏱ 5sResultPeeled garlic clovesused in step 14 |
| 9 | 1 piece | | Lay the lemon on the chopping board.⏱ 5sResultLemon |
| 10 | Lemonstep 9 | | Cut the lemon in half across the middle.⏱ 10sResultHalved lemonused in step 16 |
| 11 | 1,600 g | | Sit the chicken breast-side up in the roasting tin.⏱ 10sResultWhole chicken |
| 12 | — | | Pat the skin dry all over with kitchen paper.⏱ 30sResultDried chicken |
| 13 | Seasoned butterstep 5 | | Rub the seasoned butter all over the breast, legs and thighs with your fingers.⏱ 40sResultButtered chicken |
| 14 | Peeled garlic clovesstep 8 | | Tuck the garlic cloves into the cavity.⏱ 10sResultChicken with garlic |
| 15 | 10 g | | Push the thyme sprigs into the cavity beside the garlic.⏱ 10sResultChicken with garlic and thyme |
| 16 | Halved lemonstep 10 | | Squeeze the lemon halves into the cavity, then push both halves in after the juice.⏱ 15sResultStuffed chicken |
| 17 | 1 tsp | | Sprinkle a teaspoon of salt evenly over the skin.⏱ 15sResultSalted chicken |
| 18 | 0.5 tsp | | Sprinkle the remaining pepper over the skin.⏱ 10sResultSeasoned raw chicken |
| 19 | — | | Using oven gloves, slide the roasting tin into the oven.⏱ 10sResultSeasoned raw chicken |
| 20 | — | | Roast for 20 minutes, until the skin starts to colour.⏱ 20 minResultBrowned roasting chicken |
| 21 | — | | Turn the oven down to 180 °C.⏱ 10s |
| 22 | — | | Roast for about 60 minutes more, until the juices run clear when you pierce the thickest part of the thigh with a skewer.⏱ 1 hrResultRoasted chicken |
| 23 | — | | Using oven gloves, lift the roasting tin out of the oven and set it on the hob.⏱ 15sResultRoasted chicken |
| 24 | — | | Lift the chicken onto the chopping board with tongs, tipping it so the juices in the cavity run back into the tin.⏱ 20sResultRoasted chicken to restused in step 26 |
| 25 | — | | Cover the chicken loosely with foil and leave it to rest for 15 minutes.⏱ 15 minResultRested roast chickenused in step 33 |
| 26 | Roasting juicesstep 24 | | Tilt the tin and spoon off most of the fat into a third small bowl, leaving about a tablespoon behind.⏱ 30sResultDefatted roasting juicesused in step 28 |
| 27 | — | — | Throw away the fat once it has cooled.⏱ 5s |
| 28 | 20 g | | Scatter the flour over the juices in the tin.⏱ 10sResultRoasting juices and flour |
| Defatted roasting juicesstep 26 | |||
| 29 | — | | Set the tin over a medium heat and stir the flour into the juices, scraping up the browned bits, until a smooth paste forms.⏱ 1 minResultGravy paste |
| 30 | 400 ml | | Pour in the chicken stock gradually, stirring all the time.⏱ 20sResultGravy paste and stock |
| 31 | — | | Simmer for 4 to 5 minutes, stirring, until thickened and glossy. Check the thickest piece reads 74 °C on a thermometer.⏱ 5 minResultChicken gravy |
| 32 | Chicken gravystep 31 | | Wearing oven gloves, pour the gravy through the sieve into the warm sauce jug.⏱ 20sResultStrained chicken gravyused in step 37 |
| 33 | Rested roast chickenstep 25 | | Pull the lemon halves, garlic and thyme out of the cavity with tongs.⏱ 20sResultRested roast chicken ready to carve |
| 34 | — | — | Throw away the lemon, garlic and thyme.⏱ 5s |
| 35 | — | | Carve the chicken, holding it steady with the fork: take off the legs first, then slice the breast meat away from the bone.⏱ 3 minResultCarved roast chicken |
| 36 | Carved roast chickenstep 35 | | Lift the carved chicken onto the warm serving platter with the fork.⏱ 30sResultArranged carved chicken |
| 37 | Strained chicken gravystep 32 | Pour the hot gravy over the chicken and serve at once.⏱ 15sResultRoast Chicken with Gravy | |
| Total Time | 1 hr 48 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 785kcal | |
| 68g | |
| 46g | |
| 15g | |
| 12g | |
| 2g | |
| 1g | |
| 1,178mg |
Ingredients0/9
Tools0/18
Recipe
Roast Chicken with Gravy
Roast chicken with lemon and thyme, finished with a rich butter and garlic gravy. Serves 4.
What you’ll doYou will season a whole chicken inside and out, roast it at high temperature then lower heat, then rest it while you make gravy from the pan juices. The bird spends about 80 minutes in the oven; the gravy takes 10 minutes once it comes out.
Serves4
Total1 hr 48 min
LevelMedium
Ingredients
- Unsalted butter30 g
- Fine sea salt1.5 tsp
- Ground black pepper0.75 tsp
- Garlic4 clove
- Lemon1 piece
- Whole chicken1,600 g
- Fresh thyme10 g
- Plain flour20 g
- Chicken stock400 ml
Tools
SpoonTongsSieveLarge serving platterButter bowl (small bowl)Peeled bowl (small bowl)Roasting juices bowl (small bowl)To carve bowl (small bowl)Sauce jugOvenRoasting tinKitchen foilChef's knifeSkewerCitrus juicerWooden spoonForkCarving knifeKitchen paperOven gloveChopping boardSkewersThermometer
Method
1
Turn the oven to 220 °C and let it heat fully.
220°C15 minOven
2
Put the soft butter in the small bowl.
5sButter bowl (small bowl)Unsalted butter · 30 g
3
Add half a teaspoon of salt.
5sButter bowl (small bowl)Fine sea salt · 0.5 tsp
4
Add a quarter teaspoon of pepper.
5sButter bowl (small bowl)Ground black pepper · 0.25 tsp
5
Mash together with the fork until evenly mixed.
Result · Seasoned butter · used in step 13
20sButter bowl (small bowl), Fork
6
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic · 4 clove
7
Crush each clove with the flat of the knife and pull off the skin.
40sChopping board, Chefs knifeGarlic · step 6
8
Put the garlic in a second small bowl.
Result · Peeled garlic cloves · used in step 14
5sPeeled bowl (small bowl)Peeled garlic cloves · step 7
9
Lay the lemon on the chopping board.
5sChopping boardLemon · 1 piece
10
Cut the lemon in half across the middle.
Result · Halved lemon · used in step 16
10sChopping board, Chefs knifeLemon · step 9
11
Sit the chicken breast-side up in the roasting tin.
10sRoasting tinWhole chicken · 1,600 g
12
Pat the skin dry all over with kitchen paper.
30sRoasting tin, Kitchen paper
13
Rub the seasoned butter all over the breast, legs and thighs with your fingers.
40sRoasting tinSeasoned butter · step 5
14
Tuck the garlic cloves into the cavity.
10sRoasting tinPeeled garlic cloves · step 8
15
Push the thyme sprigs into the cavity beside the garlic.
10sRoasting tinFresh thyme · 10 g
16
Squeeze the lemon halves into the cavity, then push both halves in after the juice.
15sRoasting tin, Citrus juicerHalved lemon · step 10
17
Sprinkle a teaspoon of salt evenly over the skin.
15sRoasting tinFine sea salt · 1 tsp
18
Sprinkle the remaining pepper over the skin.
10sRoasting tinGround black pepper · 0.5 tsp
19
Using oven gloves, slide the roasting tin into the oven.
10sRoasting tin, Oven, Oven glove
20
Roast for 20 minutes, until the skin starts to colour.
220°C20 minRoasting tin
21
Turn the oven down to 180 °C.
180°C10sOven
22
Roast for about 60 minutes more, until the juices run clear when you pierce the thickest part of the thigh with a skewer.
180°C1 hrRoasting tin, Skewers
23
Using oven gloves, lift the roasting tin out of the oven and set it on the hob.
15sRoasting tin, Oven, Oven glove
24
Lift the chicken onto the chopping board with tongs, tipping it so the juices in the cavity run back into the tin.
Result · Roasted chicken to rest · used in step 26
20sChopping board, Tongs
25
Cover the chicken loosely with foil and leave it to rest for 15 minutes.
Result · Rested roast chicken · used in step 33
15 minChopping board, Kitchen foil
26
Tilt the tin and spoon off most of the fat into a third small bowl, leaving about a tablespoon behind.
Result · Defatted roasting juices · used in step 28
30sRoasting juices bowl (small bowl), SpoonRoasting juices · step 24
27
Throw away the fat once it has cooled.
5sSmall bowl
28
Scatter the flour over the juices in the tin.
10sRoasting tinPlain flour · 20 g
29
Set the tin over a medium heat and stir the flour into the juices, scraping up the browned bits, until a smooth paste forms.
1 minRoasting tin, Wooden spoon
30
Pour in the chicken stock gradually, stirring all the time.
20sRoasting tin, Wooden spoonChicken stock · 400 ml
31
Simmer for 4 to 5 minutes, stirring, until thickened and glossy. Check the thickest piece reads 74 °C on a thermometer.
5 minRoasting tin, Thermometer
32
Wearing oven gloves, pour the gravy through the sieve into the warm sauce jug.
Result · Strained chicken gravy · used in step 37
20sSauce jug, Sieve, Oven gloveChicken gravy · step 31
33
Pull the lemon halves, garlic and thyme out of the cavity with tongs.
20sTo carve bowl (small bowl), TongsRested roast chicken · step 25
34
Throw away the lemon, garlic and thyme.
5sSmall bowl
35
Carve the chicken, holding it steady with the fork: take off the legs first, then slice the breast meat away from the bone.
3 minChopping board, Carving knife, Fork
36
Lift the carved chicken onto the warm serving platter with the fork.
30sLarge serving platter, ForkCarved roast chicken · step 35
37
Pour the hot gravy over the chicken and serve at once.
Result · Roast Chicken with Gravy
15sLarge serving platterStrained chicken gravy · step 32
Printed 7 October 2026