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Easy Roast Chicken Dinner with a jug of delicious gravy | Formula for Perfect Roast Chicken

Byamazingfoodstv


There’s minimal prep needed for this easy roast chicken. No trivets, no butter under the skin, just a simple, tasty and juicy roast chicken with a big jug of delicious gravy. This is the best way to roast a chicken.

The key formula for the perfect roast chicken is to cook for 45 minutes per kg (2.2lbs), plus an extra 20 minutes at 180C/350F – until the internal temperature of the chicken is 75C/165F.

Free printable recipe here:

Ingredients for the roast chicken:
Whole chicken – 1.75kg – 2kg ideally free-range
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
¼ tsp dried thyme
½ lemon chopped into two wedges (optional)

Gravy
Meat juices from your roasted chicken
3 chicken stock cubes crumbled
3 cups (720ml) hot vegetable stock – from your boiled/steamed vegetables and potatoes
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp gravy browning optional
2 tbsp cornflour/cornstarch
5 tbsp cold water

#RoastDinner #SundayLunch #recipes

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45 Comments

  6. That looks absolutely delicious 😋 I can't belive I was enrolled in a vegetarian college when I was 18, all their food was organic and it was rank. The wouldn't shut up boasting about their awful food either. Congratulations, you made something that makes me hungry. Did you use one of your own chickens for this, or did you buy it?

  25. Awesome video. my mum taught me this exact technique including adding the vegetable water for added flavour. I use arrowroot rather than corn starch as I find it mixes easier and results in a better gravy texture.

  35. Proceeds to season chicken🍗 with just🧂 and pepper🤦‍♀️ looks a different colour on the inside….

    I do mini slices on my chicken and for the spice i mix olive oil, onions, garlic, a drizzle of lemon, dried mixed herbes, chicken seasoning, a bit of barbecue sauce, chicken tikka masala and some ginger powder. Stuff the chicken with the leftover lemon, onion, garlic and spice. I try not to add salt as it is in the chicken seasoning and masala.

    For veggies I add a little bit of seasoning and vegetable stock and olive oil.

    Leftover gravy could also be added to the chicken at the end.

  38. I always cook my roast chicken breast side down on a bed of onions and unskinned garlic , that way the breast meat doesn't dry out on account of all the juices running down into the breast as it cooks. One thing though you don't get a crispy skin, but the chicken is moist. The caramelised onions give the gravy color and the roasted garlic can be squished out into the gravy and the whole lot strained through a strainer leaving nice smooth gravy. Hope you don't mind me saying.

  40. I have arrived in Lincoln UK before 20 days ago. I want to try typical British food breakfast,lunch, dinner what they eat usually? So I found ur channel. It's really amazing! Please let me know British food ingredients items too like wat kind of sauces , vinegar, spices, cheese or anything like that ?

  45. Well for my next masterclass I’m making your chicken first one I ever roasted doing it tomorrow will follow you to the letter as usual my chicken is 2.2 kg but I’ve bought my self I cooking thermometer thank you for great easy to follow recipes

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