Ingredients
- 1 whole chicken, 1.75–2 kg
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp dried thyme
- 1/2 lemon, cut into wedges (optional)
- Pan juices from the roasted chicken
- 3 chicken stock cubes
- 720 ml hot vegetable cooking stock
- 1/4 tsp salt for gravy
- 1/4 tsp black pepper for gravy
- 2 tbsp cornflour
- 5 tbsp cold water
Instructions
Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.
- Step 1.Heat the oven to 180°C. Pat the chicken dry and rub with olive oil, salt, pepper and dried thyme. Place the lemon wedges in the cavity if using.
- Step 2.Roast on a tray for about 45 minutes per kilogram plus another 20 minutes. Check the thickest part reaches at least 75°C before removing it.
- Step 3.Rest the chicken while making the gravy. Pour the meat juices into a saucepan, add the crumbled stock cubes and hot vegetable cooking stock, and scrape up the browned bits.
- Step 4.Whisk the cornflour with cold water, then add slowly to the simmering gravy until thickened. Season with the separate gravy salt and pepper.
- Step 5.Carve the rested chicken and serve with the gravy and your choice of roast vegetables.
