• Save to your scrapbook
  • Save to your scrapbook

    Roast Chicken 1

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Roast Chicken 1

    Serves: 6


    • 50g fresh rosemary and sage leaves
    • 100ml olive oil
    • 1kg chicken, preferably organic
    • 6 large roasting potatoes, peeled and cut into chunks
    • 6 medium carrots, scrubbed
    • 6 cloves garlic
    • 12 rashers streaky bacon
    • 6 small sausages
    • Salt and freshly ground black pepper
    • Gravy
    • 1 heaped tablespoon plain flour
    • 600ml hot chicken stock


    1. Preheat the oven to 225°C/gas 7. In a large bowl, bruise the herbs with a pestle, or the end of a rolling pin, then add the olive oil. Rub some of this herb-flavoured oil inside and over the chicken and place in a large tray in the preheated oven for 30 minutes.
    2. Preboil the potatoes in salted boiling water for 6 minutes and drain. Add to the remaining flavoured oil, along with the carrots, garlic, bacon and sausages. Season with salt and pepper, mix, then add to the roasting tray with the chicken and cook for a further 40 minutes. Once golden and cooked through, move the chicken to a plate and let it rest for 10 minutes before carving.
    3. To make gravy, pour the roasting pan juices into a small saucepan, scraping in all the gooey bits from the bottom of the pan. Set the saucepan over a low heat and stir the flour into the juices to make a paste. Let this cook gently for a minute or so, then add the hot stock, little by little, stirring all the time. Increase the heat slightly and keep stirring until the gravy begins to simmer and thicken. Serve with the chicken and vegetables.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars