Sunday lunch is not complete without a traditional roast chicken and Gravy on the table. Time passing by this humble Sunday roast has become a mid-week dinner, just because it’s easy to prepare and all you have to do is roast it in the oven. Another reason for it to be popular is that, whole chicken is so affordable and can feed a whole family. Do we need any more convincing? I guess not, as nothing beats a good homemade roast chicken and gravy. So let’s dig right into it.
Many might have grown up with this dish, But as a child growing up, I remember eating roast chicken or turkey for special occasions like Easter, Christmas. Well, I guess it does have a few things in common. The fact that it can feed a large crowd and it also being a crowd favourite. After starting a career in product development, I am the inventor who developed the hot roast chicken for some of the big retailers here in Australia that are on shelves right now, so I might know a few tricks and tips on how to cook the best roast chicken.
What goes in Roast chicken
Chicken I like to use free-range chicken to make my roast chicken firstly it is of better quality and they taste better and it is easier to cook with good quality meat.
Roast chicken gravy recipe
How do you make gravy from chicken juices? How do you make gravy out of chicken grease? All of these are valid questions.
Roast chicken gravy is going to be so easy to make. chicken gravy is made from roast chicken drippings that is left over after the chicken is cooked.
It is all the butter and the fat from the chicken skin mixed with all the vegetables and herbs that were placed on the tray, this turned into a flavoursome gravy. This will look very greasy but that’s ok, what we are going to do is bind it together using corn starch so it becomes a thick and luscious gravy.
And don’t worry about having a pale coloured gravy. With my recipe, you shouldn’t get a pale colour gravy because the colour of the gravy comes from the browning of the vegetables on the tray and with the amount of time it is left inside the oven it will give the desired colour. Also I use onion with skin on in this recipe, this will further add colour to the gravy.
How to make Roast Chicken
What to serve with roast chicken
- Salad, I like to serve it with a greek salad, Vegetable pasta salad
- Potatoes- Roast potatoes or chips
- Bread- Garlic bread, cracked cheese pull-apart bread, Focaccia
How to store roast chicken
You can definitely refrigerate leftover roast chicken and gravy for up to 3-5 days or you can freeze it up to 12 months.
What to do with leftover roast chicken and gravy
When you store it for future use, you can make roast chicken and gravy sandwiches or rolls with bread rolls. Mix it up with salads or even make fried rice with it or toss it through a pasta.
How to reheat roast chicken and gravy
To reheat simply microwave it, but the roast chicken skin will not be crispy, it will be soggy.
How do you roast a chicken without burning the skin?
The most important part of a roast chicken is its skin. When you baste the chicken with the fat on the tray, it will keep the chicken breast meat moist and also prevent it from burning. One thing that is very important to do, that is we use a lot of butter in this recipe, and butter burns very quickly. Adding oil on the top of the skin will prevent the skin from burning.
Do you cover chicken when roasting
Since this is an approximately 1.5kg chicken you don’t need to cover but if you are roasting a bigger chicken, it will need to be covered because the time needed in the oven will be longer which means the skin can burn and also the meat can be overcooked. Always remember the best thing to do is don’t cover the chicken and cook from the start. You start the cooking process by not covering and after it has come to the desired colourisation and the chicken is still undercooked, then cover the chicken and cook further until it is cooked through.
Roast chicken cooking time
When roasting a chicken in the oven, it is important to follow proper timing and oven temperatures. The general rule of thumb for roasting a chicken is 20-25 mins per 500g. The best way to check if the chicken is cooked is to use a meat thermometer, and when inserted into the chicken breast it should record more than 75C
But it is essential to start with 220C to get a crispy, brown and caramelised skin, then turn down the heat to 180 to get a nice juicy succulent chicken. Do not cook the chicken at 220 continuously, this will burn the chicken and make the chicken dry.
How to check if the chicken is fully cooked?
There is 2 ways to find out, one is using a meat thermometer. When inserted into the thickest part of the chicken breast it should record more than 75C. The thigh part of the chicken should record more than 83C
The other way is by lifting the chicken upright, if the juices run clear, then the chicken is fully cooked.
You can also check my other recipes here.
Step by step guide on how to make the best roast chicken Recipe
The Best Roast Chicken Recipe
- 1 Whole chicken Approximately 1.3 kg whole chicken skin on
- 2 Tablespoon Oil
- 1 Lemon
- 3 Rosemary sprigs
- 50 g Butter Salted
- 3 cloves Garlic Chopped
- 1 Table spoon Rosemary Chopped
- 1 Table spoon Parsley Chopped
- 1/2 teaspoon Salt
- 1/4 teaspoon pepper Black
- 2 Table spoon Oil
- 1 Onion Skin on cut into quarters
- 1 Head of Garlic cut into two with skin on
- 1 Carrot Cut into big chunks
- 1 Celery stalk Cut into big chunks
- 1 tsp Cornflour
- 3 Table spoon Water
- 1/4 cup Chicken Stock
- If the butter is too hard, pass the butter in the microwave for 20 seconds to soften.In a small bowl mix all butter ingredients and mix well until incorporated.
Preparing the chicken
- Take the chicken out of the fridge 30 minutes before cooking. Pat dry the skin
- Using your finger tips, detach the top skin of the chicken from the flesh, this will detach easily, you just need to pass your fingers and hand inside the chicken
- Take a hand full of butter and gently press it inside the skin and make sure the butter is dispersed well inside the skin.
- Then with the rest of the butter spread it all over outside of the chicken
- Drizzle oil on top of the buttered chicken and rub it using your hands This step is important so the skin does not burn
Prepare to Roast the chciken
- In an oven tray, place all the cut vegetables on the bottom, place the chicken on the top. Stuff the bunch of herbs and cut lemon inside the cavity of the chicken
- Gently place the tray in the middle shelf of the oven
- Bake the chicken at 220c for 30-40 minutes until it has a golden brown colour Then reduce the temperature to 180C and bake it for 15- 20 minutes until cooked and using a meat thermometer make sure the temperature inside the chicken breast is 75C Cooking times are a guide only, ovens vary therefore please make sure to check the chicken oftenFrom time to time, baste the chicken with the juice dripped on the tray
- Take it out of the oven place the chicken on a wire rack cover with foil and let it rest under foil for 10 minutes
Roast Chicken Gravy
- Strain the juice of the chicken left in the tray directly into a pan
- In a small bowl mix cornflour and water and mix well with spoon to make a slurry
- Let it come to a boil, then add the cornflour slurry and whisk the gravy and leave it on the fire until thicken
- Take it off the fire and enjoy with the roast chciken