Celebrate Easter with this easy whole roast chicken recipe featuring a flavour-packed herb rub, crispy roast potatoes, sweet carrots, and a rich homemade gravy. Perfect for a traditional family dinner.
Chicken & Herb Rub Ingredients:
- 1 Whole Roasting Chicken (upto 2kg)
- 75g Unsalted Butter, softened
- 3 Garlic Cloves, minced
- 1 tbsp Fresh Rosemary, finely chopped
- 1 tbsp Fresh Thyme Leaves
- Zest of 1 Lemon
- Salt and Black Pepper
- 1 Lemon, halved
- 1 Onion, quartered
Roast Veg Ingredients:
- 1kg potatoes, peeled and cut into chunks
- 4 large Carrots, peeled and cut into batons
- 1 large Onion, sliced into wedges
- 3 tbsp Olive Oil
- Salt and Black Pepper
For the Gravy:
- 2 tbsp Plain Flour
- 500ml Chicken Stock
- Pan Juices from Roast Chicken & Veg
- 1Splash of White Wine (Optional)
Method:
1. Prepare the chicken
Preheat your oven to 200°C (180°C fan). In a bowl, mix the butter, garlic, rosemary, thyme, lemon zest, salt, and pepper. Gently loosen the skin over the chicken breast and rub half the butter underneath. Rub the rest all over the outside.
Stuff the cavity with the lemon halves and onion quarters.
2. Start the roast
Place the chicken in a large roasting tin and roast for 30 minutes.
3. Prepare the vegetables
Meanwhile, parboil the potatoes in salted water for 8–10 minutes until just tender. Drain and shake them in the pan to rough up the edges (this helps them crisp up).
Add the potatoes, carrots, and sliced onion to the roasting tin around the chicken. Drizzle with olive oil, season well, and toss gently.
4. Finish roasting
Return the tray to the oven and roast for another 50–60 minutes, or until the chicken is cooked through (juices run clear) and the potatoes are golden and crispy. Turn the vegetables halfway through cooking.
Remove the chicken and let it rest for 10–15 minutes before carving.
5. Make the gravy
Place the roasting tin over medium heat (or transfer juices to a saucepan). Stir in the flour and cook for 1–2 minutes. Gradually whisk in the chicken stock (and wine if using), scraping up all the browned bits from the pan.
Simmer until thickened, then strain if you prefer a smooth gravy. Season to taste.
6. Serve
Carve the chicken and serve with the roast potatoes, carrots, onions, and plenty of rich gravy.
Approximate Macros Per Serve (8 Serves):
660kcal
Protein: 41g
Fat: 40g
Carbs: 31g
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