Classic roast chicken with gravy

• onion↗1

  coarsely chopped

• carrot↗2

  coarsely chopped

• free-range chicken↗1

  about 1.5kg/3lb 5oz

• lemon↗1

  cut in half

• thyme↗small bunch

  (optional)

• butter↗25g g

  soft

• plain flour↗1 tbsp tbsp
• chicken stock↗250ml ml

  (stock cube works)

Step-by-step instructions

1. 1

   Preheat the oven to 190°C (convection 170°C) / gas mark 5. Place a rack in the middle of the oven, without any other racks above it.

2. 2

   Scatter the coarsely chopped onion and the two coarsely chopped carrots onto the bottom of the roasting pan that can hold the whole 1.5 kg chicken without overcrowding it.

3. 3

   Generously season the cavity of the chicken with salt and pepper, then fill it with the two lemon halves and a small bunch of thyme, if using.

4. 4

   Place the chicken on the vegetables, rub the breast and thighs with 25 g of soft butter, then season the outside with salt and pepper.

5. 5

   Put it in the oven and leave untouched for 1 hour 20 minutes – this will give you perfectly roasted chicken. To check, pierce the thigh with a skewer – the juices should be clear.

6. 6

   Carefully remove the pan from the oven and, using tongs, lift the chicken onto a plate or board to rest for 15‑20 minutes. While lifting, let the chicken juices drain from the cavity into the pan.

7. 7

   While the chicken rests, prepare the gravy. Place the pan over low heat, add 1 tbsp of flour and sauté until you get a light brown, sandy paste.

8. 8

   Gradually pour in the 250 ml chicken stock, stirring constantly until the sauce thickens.

9. 9

   Simmer for 2 minutes, using a wooden spoon to scrape any browned bits from the sides.

10. 10

    Strain the gravy into a small saucepan, then bring to a boil and season to taste. When carving the bird, add any extra juices to the gravy.