Roast Chicken
·Added 5 May 2026 by Tom Melhuish
MainDairy-Free
Ingredients
| 1 | chicken(free range is better than battery) | |
| 1/2 | onion(to put in cavity) | |
| 1/2 | lemon(to put in cavity) | |
| garlic cloves(to put in cavity) | ||
| 1 | tbsp | olive oil(or butter) |
| salt |
Method
1.Put garlic, onion, and lemon in the cavity of the chicken.
2.Lay it in a roasting tin and put 1 tbsp olive oil or a bit of butter over it. Sprinkle with a little salt.
3.Put in the oven at Gas 6 / 200°C.
4.Roast for 20 mins per 500g of chicken plus 30 mins.
5.Take it out to rest on a warm plate and cover with foil to 'rest'.
6.Gravy: Use the tin with meat juices in, add salt, pepper, and 1-2 tbsp flour, and mix in. Add stock (or water from cooked veg or Swiss Marigold powder/cube) slowly, a little at a time. Use a balloon whisk if necessary to get lumps out. Bring to boil, stirring all the time.
Recipe Notes
AI · may be inaccurate
Substitutions
- olive oil → butter (preference)
- stock → water from cooked veg or swiss marigold powder/cube (alternative)
Tips
To make chicken stock for soups or gravy when you've got all meat off carcass: put carcass in large saucepan and cover with water. You can add onion, carrot, herbs, salt, and pepper. Simmer (lowest heat to bubble) for 30 mins - 1 hour. Can freeze in litres.
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