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Roast ChickenRoast Chicken
Roast Chicken
Roast Chicken
Roast chicken with veggies, seasoned and basted in butter, then roasted to perfection. Finish with a rich gravy made from the pan juices. Perfect for a flavorful, easy meal.
Sarah Butler
Sarah Butler
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Recipe - Pavillion SC Swords - SV
Roast Chicken
Roast Chicken
Prep Time15 Minutes
Servings4
Cook Time80 Minutes
Ingredients
30 g Butter melted
2 - Carrots roughly chopped
1 - Celery Stick roughly chopped
1 - Chicken whole - approx 1.5kg
350 ml Chicken Stock
1 tbsp Fresh Rosemary
1 - Lemon halved
2 tbsp Olive Oil
1 - Onion halved
1 - Onion roughly chopped
1 tbsp Plain Flour
Salt
Pepper
Sage
Directions
  1. Place all the vegetables on the base of a roasting tin.
  2. Place the halved onion into the cavity of the chicken and place the chicken on top of the vegetables.
  3. Place the melted butter and olive oil in a small jug and drizzle over the chicken, coating it well.
  4. Season with salt and pepper.
  5. Place the roasting tin in the oven undisturbed for one hour.
  6. After one hour, remove and cover with tin foil for an additional 20 minutes.
  7. Pierce the thigh with a skewer to check if your chicken is fully cooked, and the juices should run clear.
  8. Carefully remove the chicken from the tin, place it on a chopping board, and allow it to rest for 15-20 mins.
  9. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
  10. While the chicken is resting, make the gravy:
  11. 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.
  12. Gradually whisk in the chicken stock, stirring constantly until you have a thickened sauce.
  13. Simmer for 2 minutes. Scrape any sticky bits from the tin with a spoon and mix them into the gravy.
  14. Strain the gravy into a small saucepan, then simmer and season to taste.
  15. Recipe Tips:
  16. Freeze any leftover gravy! Serve with some roast chicken breasts on a busy day.
  17. Gravy freezes really well; freeze flat in a zip lock bag to have with roast chicken breasts on a busy day!
15 minutes
Prep Time
80 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
30 g Butter melted
SuperValu Irish Creamery Butter (454 g)
SuperValu Irish Creamery Butter (454 g)
€3.39€7.47/kg
2 - Carrots roughly chopped
SuperValu Irish Grown Carrots (1 kg)
SuperValu Irish Grown Carrots (1 kg)
€1.25€1.25/kg
1 - Celery Stick roughly chopped
SuperValu Celery (1 Piece)
SuperValu Celery (1 Piece)
€1.09
1 - Chicken whole - approx 1.5kg
SuperValu Fresh Irish Fresh Whole Chicken (1.6 kg)
SuperValu Fresh Irish Fresh Whole Chicken (1.6 kg)
€4.99€3.12/kg
350 ml Chicken Stock
Knorr Chicken Stock Pot 4 Pack (28 g)
Knorr Chicken Stock Pot 4 Pack (28 g)
€2.79€24.91/kg
1 tbsp Fresh Rosemary
SuperValu Fresh Rosemary (15 g)
SuperValu Fresh Rosemary (15 g)
€1.19€79.33/kg
1 - Lemon halved
SuperValu Signature Tastes Seedless LemonGold Lemons (3 Piece)
SuperValu Signature Tastes Seedless LemonGold Lemons (3 Piece)
€1.45€0.48 each
2 tbsp Olive Oil
SuperValu Extra Virgin Olive Oil (250 ml)
SuperValu Extra Virgin Olive Oil (250 ml)
€2.99€11.96/l
1 - Onion halved
Supervalu Onions Net (750 g)
Supervalu Onions Net (750 g)
€0.99€1.32/kg
1 - Onion roughly chopped
Supervalu Onions Net (750 g)
Supervalu Onions Net (750 g)
€0.99€1.32/kg
1 tbsp Plain Flour
SuperValu Plain Flour (2 kg)
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
Salt
SuperValu Table Salt (750 g)
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Pepper
Funky Soul Ground Black Pepper (41 g)
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
Sage
Funky Soul Sage (14 g)
Funky Soul Sage (14 g)
€0.65€46.43/kg

Directions

  1. Place all the vegetables on the base of a roasting tin.
  2. Place the halved onion into the cavity of the chicken and place the chicken on top of the vegetables.
  3. Place the melted butter and olive oil in a small jug and drizzle over the chicken, coating it well.
  4. Season with salt and pepper.
  5. Place the roasting tin in the oven undisturbed for one hour.
  6. After one hour, remove and cover with tin foil for an additional 20 minutes.
  7. Pierce the thigh with a skewer to check if your chicken is fully cooked, and the juices should run clear.
  8. Carefully remove the chicken from the tin, place it on a chopping board, and allow it to rest for 15-20 mins.
  9. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
  10. While the chicken is resting, make the gravy:
  11. 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.
  12. Gradually whisk in the chicken stock, stirring constantly until you have a thickened sauce.
  13. Simmer for 2 minutes. Scrape any sticky bits from the tin with a spoon and mix them into the gravy.
  14. Strain the gravy into a small saucepan, then simmer and season to taste.
  15. Recipe Tips:
  16. Freeze any leftover gravy! Serve with some roast chicken breasts on a busy day.
  17. Gravy freezes really well; freeze flat in a zip lock bag to have with roast chicken breasts on a busy day!