Roast Chicken with Homemade Gravy
Roast Chicken with Homemade Gravy
Sarah Butler
Rated 5.0 stars by 1 users
Servings
4-5
Prep Time
5 minutes
Cook Time
80 minutes
Roast chicken, it’s not just for Sunday. It can be a wholesome, healthy meal perfect for family dinners any day of the week. I love to use chicken breasts over a whole chicken as I can cook extra for lunchbox sandwiches and to add to pasta dishes on busy days.
Homemade gravy made from the chicken drippings is a healthier alternative to store-bought options. By thickening it with flour and seasoning with natural ingredients like garlic and thyme, you avoid additives and preservatives. This nutrient-rich homemade gravy is one of the best things you can learn to make. Aside from it being so much healthier than shop bought gravy mix, the flavours are unbeatable.
Served with roasted vegetables or a side of mashed potatoes, this meal has it all. It’s hearty, nourishing, and brings families together around the dinner table, offering comfort and satisfaction while promoting healthy eating habits for all ages.
Ingredients
-
4 chicken breasts, skin on
-
1 onion halved
-
2 carrots roughly chopped
-
1 celery stick roughly chopped
-
1 lemon halved
-
1 tbsp fresh herbs like thyme, sage or rosemary or a mix of all three
-
30g butter, melted
-
2 tbsp olive oil
-
Salt and pepper
-
1 tbsp plain flour
-
250ml chicken stock
Directions
Preheat oven to 190C, fan 170C, gas 5.
Place all the vegetables on the base of a metal roasting tin.
Lay the chicken breasts on top of the vegetables.
Place the melted butter and olive oil in a small jug and drizzle over the chicken, coating it well.
Season with salt and pepper.
Cover the roasting tin with tin foil and bake for 25 minutes.
After 25 minutes remove the tin foil and roast for 10 minutes until the skin is golden.
Carefully remove the chicken from the tin, place it on a chopping board, and allow it to rest, covered loosely in foil for 15-20 mins.
While the chicken is resting, make the gravy.
Place the roasting tin over a low flame. Stir in 1 tbsp flour and use a fork to mix the flour with the vegetables and juices.
Gradually whisk in the chicken stock, stirring constantly until you have a thickened sauce.
Simmer for 2 mins, scrape any sticky bits from the tin with a spoon and mix into the gravy.
Strain the gravy into a small saucepan, then simmer and season to taste.
Recipe Note
Recipe Tip
A bed of vegetables and using fresh herbs makes for the tastiest gravy so be sure not to skimp here. A metal roasting tin is also essential for a great gravy,
scrape off those stuck on burnt bits as this is where all the flavour lies. Freeze any leftover gravy! Serve with some roast chicken breasts on a busy day.
