Roast chicken with a crispy skin and gravy to go with it
Ingredients:
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 1 whole chicken, about 1½ kg
- 1 lemon, halved
- small bunch thyme (optional)
- 25g butter, softened
For the gravy:
- 1 tbsp flour
- 250 ml chicken stock
Heat oven to 190C or fan assisted at 170C. Scatter chopped onion and carrots over the base of a roasting tin that fits the whole chicken, but doesn’t swamp it. Season the cavity of the chicken generously with salt and pepper, then stuff with lemon halves and a small bunch of thyme (if using). Sit the chicken on the vegetables, smother the breast and legs all over with softened butter, then season the outside with salt and pepper. Place on the middle rack in the oven and leave, undisturbed, for 1 hr 20 mins – this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer or sharp knife and the juices should run clear. Carefully remove the pan from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin. While the chicken is resting, make the gravy.
Place the juices from the roasting pan into a pan on the stove top, then stir in flour and sizzle until you have a light brown, sandy paste. Gradually pour in chicken stock, stirring all the time, until you have a thickened sauce. Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin. Simmer until thickened and preferred thickness. Strain the gravy into a jug, then season to taste. When you carve the chicken, add any extra juices to the gravy.
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