Name: British-Style Roast Chicken with Pan Gravy
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Ingredients: 4 lb Whole Free-Range Chicken; 3.5 tbsp Unsalted Butter, softened; 1 whole Lemon, halved; 1 whole Garlic Bulb, halved crosswise; 4 sprigs Fresh Thyme; 2 sprigs Fresh Rosemary; 1 large Yellow Onion, quartered; 2 medium Carrots, roughly chopped; 1 stalk Celery Stalk, chopped; 1 tbsp All-Purpose Flour; 2 cups Chicken Stock; 0.5 cup Dry White Wine

Main Dishes

British-Style Roast Chicken with Pan Gravy

Experience the comfort of a traditional British Sunday lunch with this perfectly succulent roast chicken. Featuring crispy golden skin and a rich, savory gravy made from the pan drippings, it is a timeless masterpiece for the whole family.

Prep

20m

Cook

90m

Serves

Calories

620kcal

Qty	Ingredient
4 lb 1.8 kg	Whole Free-Range Chicken
3.5 tbsp 50 g	Unsalted Butter, softened
1 whole 1 whole	Lemon, halved
1 whole 1 whole	Garlic Bulb, halved crosswise
4 sprigs 4 sprigs	Fresh Thyme
2 sprigs 2 sprigs	Fresh Rosemary
1 large 1 large	Yellow Onion, quartered
2 medium 2 medium	Carrots, roughly chopped
1 stalk 1 stalk	Celery Stalk, chopped
1 tbsp 8 g	All-Purpose Flour
2 cups 500 ml	Chicken Stock
0.5 cup 120 ml	Dry White Wine

2 Method

Step 1. Preheat your oven to 200°C (400°F). Pat the chicken skin completely dry with paper towels to ensure maximum crispiness.

Step 2. Season the cavity of the chicken with salt and pepper, then stuff with the halved lemon, half of the garlic, and half of the herbs.

Step 3. Rub the softened butter all over the chicken skin and season generously with sea salt and black pepper.

Step 4. Scatter the onion, carrots, celery, remaining garlic, and remaining herbs in a large roasting tin. Place the chicken directly on top of the vegetables.

Step 5. Roast in the center of the oven for 1 hour and 15 to 20 minutes. The chicken is done when the juices run clear when the thigh is pierced, or a thermometer reaches 75°C (165°F).

Step 6. Remove the chicken from the tin and place on a carving board. Cover loosely with foil and rest for at least 20 minutes.

Step 7. To make the gravy, place the roasting tin with the vegetables and drippings over medium heat on the stovetop. Stir in the flour and cook for 2 minutes, mashing the vegetables slightly.

Step 8. Pour in the white wine to deglaze, scraping all the caramelized bits from the bottom. Gradually whisk in the chicken stock.

Step 9. Simmer for 8-10 minutes until the gravy has thickened. Strain through a fine-mesh sieve into a warm jug, discarding the solids, and serve alongside the carved chicken.

·
For the crispiest skin, leave the chicken uncovered in the fridge for a few hours before roasting to dry out the skin.
·
Always rest the chicken; this allows the juices to redistribute, ensuring the breast meat remains moist.
·
If you don't have wine, use an extra splash of stock and a teaspoon of cider vinegar for acidity.
·
Save the carcass to make a delicious homemade bone broth for future recipes.

? FAQ

How do I ensure the chicken doesn't dry out?

Avoid overcooking by using a meat thermometer and always let the bird rest for 20 minutes before carving.

What should I serve with a British roast chicken?

Traditional sides include roast potatoes, Yorkshire puddings, sage and onion stuffing, and seasonal steamed vegetables.

Can I make the gravy ahead of time?

While the best gravy uses the fresh pan drippings, you can make a base stock ahead of time and finish it with the juices just before serving.

What if my gravy is too thin?

Continue to simmer it over medium heat to reduce it further, or mix a teaspoon of cornstarch with cold water and whisk it in for a quick fix.

Statement

British-Style Roast Chicken with Pan Gravy

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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