Roast Chicken With Gravy


Roast chicken with gravy is a fun, homemade dinner that has been made for years in the UK. Roasted chicken served with potatoes, carrots, and whole grain bread for serving, makes this an appealing meal any night of the week.

Chicken with gravy is a classic British dish, made by baking chicken and making white sauce with the pan juices. This recipe shows the easiest way to make roast chicken with gravy.

Gina’s Perfect Roast Chicken with Gravy

  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 15 min
  • Cook: 1 hr 30 min
  • Yield: 4 to 6 servings


Deselect All

1 medium onion, peeled and sliced 1/2-inch thick

One 5-pound roasting chicken, rinsed, dried and giblets removed

2 lemon slices

1 sprig fresh thyme, chopped

1 sprig fresh rosemary, chopped

1 sprig fresh sage, chopped

3 large cloves garlic, peeled and smashed

Herb Butter, recipe follows

1/4 cup white wine

1 cup chicken broth

Herb Butter:

4 tablespoons unsalted butter, softened

1 teaspoon freshly chopped thyme leaves

1 teaspoon freshly chopped sage leaves

1 teaspoon freshly chopped rosemary leaves

Salt and freshly ground black pepperAdd to Shopping List


  1. Preheat oven to 475 degrees F.
  2. Lay onion slices down the center of a large cast iron skillet to create 2 rows that are touching.
  3. Season the cavity of the chicken with salt and pepper, add lemon slices, thyme, rosemary, sage and garlic cloves.
  4. Using your hands, gently separate the skin from the meat of the breast. Evenly spread the Herb Butter on the meat underneath the skin. Take the remaining butter and gently rub the skin. Wash hands and season the skin with salt and pepper. Tie drumsticks together using twine. Place the chicken on the onion slices.
  5. Transfer the pan to the preheated oven and roast until the skin is golden brown and crisp, about 1 hour and 20 minutes. Use an instant-read thermometer to make sure the thighs have reached 165 degrees F.
  6. Remove the chicken from the oven. Transfer to a cutting board, tent with foil and let rest.
  7. Spoon off as much fat from the pan as possible. Place the pan over high heat and add white wine. Use a wooden spoon to scrape up all the browned bits on the bottom of the pan. Add chicken broth and let reduce to about half, about 4 to 5 minutes. Strain out the onions. Add the gravy back to the pan and keep warm.
  8. Cut the twine from the drumsticks and carve. Pour the gravy into a serving bowl and serve with the chicken.

Herb Butter:

  1. In a small bowl, add the butter, chopped thyme, rosemary, and sage. Season with salt and pepper and mix together with a wooden spoon. Reserve.

Easy Roast Chicken with Rich Gravy

There’s minimal prep needed for this easy roast chicken dinner. No trivets, no butter under the skin, just a simple, tasty and juicy roast chicken with a big jug of delicious gravy.
One minute of prep. That’s my aim in life when it comes to a roast chicken.
I’ll also show you how to make a tasty simple gravy once that chicken is cooked.

roast chicken on a board with roast potatoes

I get why chefs often do all sorts of cheffy things when they’re roasting a chicken. Stuffing them with aromatics, making herb butters to rub under the skin, delicately balancing the chicken on top of chopped up veggies in the baking tray. It all adds a new dimension to a regular chicken.

But I like a regular roast chicken! Juicy, tender with a crispy, well-seasoned skin.

No fuss and faffing – just a bit of oil and seasoning on top and a lemon wedge or two inside the chicken, and then sling it in the oven while you concentrate on the rest of the roast dinner.

And that’s what we’re going with today. This is all I do to my chicken when I’m making a roast chicken dinner.

I’ll also show you how to make a tasty simple gravy once that chicken is cooked. No squeezing juices out of vegetable trivets, making a roux with flour or bubbling down wine. Just the quickest and simplest way to get a really good meaty and flavourful gravy.

Close up of roast chicken on a board with potatoes

Reasons I don’t use the trivet method:

  • Whilst a vegetable trivet can help to keep roasting meat moist, chickens aren’t generally in the oven long enough to dry out (unless it’s overcooked of course). I might use a trivet for something like a brisket – which takes a long time to cook, and needs all the help with moisture it can get, but a good quality chicken doesn’t need it in my opinion.
  • When using a trivet, the meat juices are absorbed into the veggies – this means you need to go to the effort of squeezing out all of those juices if you want to get a flavourful gravy. Granted, roasted veggies can add a bit of extra flavour to the gravy, but you’re still chucking those veggies away once you’ve squeezed them, and that means that at least some flavour is being thrown away.
  • Using a vegetable trivet can mean the meat juices don’t caramelize in the baking tin. That sticky caramelization of meat juices adds so much flavour to gravy. The moisture in the veggies of a vegetable trivet can prevent this caramelization process happening.

“One minute of prep.
That’s my aim in life when it comes to a roast chicken.”


Ingredients for roast chicken and gravy on a wooden table

For my family of 4, I usually get a 1.5 – 2kg whole chicken (free-range) which is perfect for a roast dinner and enough for leftovers too 🙂

How do we make it?

  • Drizzle oil onto a medium-sized chicken that’s been out of the refrigerator for 30-45 minutes. Rub the oil into the skin with your hands and sprinkle on salt, pepper and thyme. Place two lemon wedges inside the chicken.
  • Place the chicken in the oven for approx. 1 hour 20 to 1 hour 30 minutes – until the skin is golden and the juices run clear.
  • Remove from the oven and leave to rest for 10 minutes on a warm plate while you make the gravy.
4 image collage showing how to make roast chicken

For the gravy

  • Place the roasting tin on the hob and heat over a medium heat.
  • Sprinkle on the crumbled stock cubes, and stir together whilst pouring in the hot vegetable water. Bring to the boil and lightly season with salt and pepper.
  • Stir in a the cornstarch slurry using a whisk, until the gravy thickens.
  • Stir in ¼ tsp of gravy browning if you like a darker gravy, then pour the gravy into a warm gravy jug.
6 image collage showing how to make roast chicken gravy

Top tips

  • Crispy Skin. If you want the skin to remain crisp, don’t cover the chicken during resting. It will still stay warm for 15-20 minutes in a warm kitchen.
  • You can spoon out a little of the fat from the roasting tin before you make the gravy, but don’t remove it all. Fat = flavour! Leaving the flavoured fat in there will help to ensure a rich, velvety gravy.
  • Save the leftover chicken carcass for delicious chicken soup or chicken stock! I have a post on making 3 meals from 1 Chicken.

What if my chicken comes with giblets?

Giblets are sometimes packaged up and placed inside the cavity of the chicken. You might be more likely to find the packaged giblets in a bird from a farm shop or butcher. Supermarket birds don’t usually include them.

The giblets generally include the neck, heart and liver of the chicken. Always remove the giblets (especially if they’re in a plastic bag) before roasting the chicken.

The neck and heart can be boiled up in water for a few hours to make a stock. Don’t include the liver though, as this can make the stock bitter.

Should I wash the chicken before roasting it?

Nope. It’s not a good idea to wash your chicken. Minute water droplets from water being splashed about when washing a raw chicken can spread bacteria from the chicken onto hands, clothes and work surfaces.

This bacteria will be killed during the cooking process, so long as the chicken is fully cooked through, so there’s no need to wash it first.

roast chicken with a slice taken out on a board with potatoes

Roast Chicken cooking time

Cook for 45 minutes per kg (2.2lbs), plus an extra 20 minutes at 180C/350F – until the internal temperature of the chicken is 75C/165F

If you have a steam-assisted oven

If you have a steam-assisted oven, cook the chicken at the same temperature as per the recipe card. Add low or medium steam during the whole of the cooking.

The circulation of the steam around and inside the chicken will likely reduce the cooking time slightly. For a 1.5kg chicken, I would cook it for around 10 or 15 minutes less (so around 1 hour 10 minutes).

Always ensure the chicken is cooked throughout, no longer pink and the juices run clear.

Close up of roast chicken on a board with potatoes

What to serve with your Roast chicken dinner

(check out my roast dinner section for lots of roast dinner inspiration):

For the veggies, I like to keep it simple with some Green Beans and Simple Butter Pepper Carrots. When it gets closer to the festive season I do like to add Sprouts to my roast dinner table too. Chris will ALWAYS ask for Cauliflower Cheese. 😉

For the potatoes, I almost always serve Crispy Roast Potatoes and Creamy Mashed Potatoes If I’m feeling a little posh I might do some Dauphinoise Potatoes instead.

Chris and the Kids ALWAYS ask me to make a batch of Yorkshire Puddings too!

What to do with Leftover Chicken

First of all I ALWAYS (actually I get Chris to do this), remove all of the shreds and leftover bits of chicken meat and then make Chicken Stock and put it in the freezer. Its such a simple thing but tastes so much better than shop-bought.

Ina Garten’s Roast Chicken

Ina Garten’s Roast Chicken is a perfect recipe for whole, oven roasted chicken and vegetables with plenty of gravy to go around! Your family will love this dinner!

Be sure that you make my easy homemade chicken stock with your roast chicken leftovers!

A brown roasted chicken on a wooden cutting board with carrots and onions, and parsley in the background.

I couldn’t be more excited to share this recipe with you. If you struggle to make roast chicken, I truly have all of the answers for you right here. Struggle no more, and see how easy it really is!

Here’s what you need, and let’s do this. 

PSST! Be sure to read the info in this post prior to skipping to the recipe. You’ll be glad you did!

Ingredients needed to make roast chicken lying on a blue surface.

Do not Rinse!

Instead, pat the chicken dry with paper towels. 

  • Rinsing a whole chicken under water in the sink runs a high risk of splashing germs and bacteria all around your sink, counter tops, and dish towels.
  • Be sure to wash your hands well every time you handle the chicken.

Stuffing a Chicken

  • Ina Garden stuffs her roast chicken with two lemon halves, a head of garlic cut crosswise, and a bunch of thyme.
  • Lemon and rosemary are a good choice as well.
A raw chicken on a white surface with thyme, lemon, and garlic for stuffing the chicken with.

Trussing the Chicken

  • Tying the chicken legs with kitchen twine (or “trussing”), is totally optional. Some are actually against it as it can prevent excess air flow from circulating around the breast. (I usually do it just to keep the legs in place.)
  • Tuck the tip of the wing underneath the body to prevent it from cooking too quickly/burning.
A raw chicken on a cutting board with circles showing how to tie the legs and tuck in the wings.

Let the Chicken Sit at Room Temperature

  • If time allows, let the chicken sit at room temperature for 30 minutes. This is important for even cooking. Placing cold chicken on the roasting pan can dry out the outside before the inside has a chance to finish cooking.
A raw chicken on a wooden cutting board with a green pastry brush spreading melted butter over the top.

Position the Chicken on Top of the Vegetables in the Roasting Pan

  • This allows for more even cooking as the bottom of the chicken won’t be sitting in its’ own juices as it cooks.
  • The vegetables also add additional flavor to the chicken drippings, which we’ll be using to make gravy.

Don’t Use a Turkey Roasting Pan

  • Use a roasting pan that fits the size of the chicken. Otherwise, the surface area of the pan will be too large and the moisture will evaporate quickly, leaving you with little to no drippings and dry vegetables.

What Temperature to Roast a Chicken

  • 425° is a great temperature for roasting chicken and is what Ina Garten recommends. This temperature allows the chicken to roast perfectly evenly without needing to adjust the heat at any point.
  • I like to baste the chicken halfway through (spoon the juices onto the top of the skin), and rotate the pan 180° when I put it back in the oven.

How Long to Roast Chicken

  • An easy rule of thumb for roasting time is about 15 minutes per pound.
  • This chicken was just under 6 pounds and took exactly 1 + 1/2 hours to roast perfectly at 425°.

How to Know When it’s Done

  • Press a thigh into the body of the chicken to extract some juice. The juice should run clear.
  • Place a meat thermometer into the thigh or thickest part of the breast. The internal temperature should read 165°.
A brown roasted chicken in a roasting pan with carrots, onions, and fennel.

Let it Rest (without foil)

  • Let the chicken rest, *uncovered* for a full 15-20 minutes prior to cutting into it. Otherwise the juices will run all over the place instead of getting reabsorbed back into the chicken. We’re going for juicy chicken, not dry!
  • Some recipes advise that you cover the chicken with foil as it rests, but that causes moisture to build up in the foil and will make your crispy skin wet. We don’t want soggy skin.
Overhead view of a cooked roasted chicken on a wooden cutting board surrounded by vegetables.

The Chicken Drippings

This nearly 6 lb. chicken left me with 1 + 1/3 cups of chicken drippings to make gravy with.

Let’s get to gravy making…

A roasted pan tiled up with juices from the cooked chicken in it for making gravy.

How to Make Chicken Gravy

  • Pour the chicken drippings into a large measuring cup.
  • Top off the chicken juices with chicken broth to make 2 cups.
  • Melt 3 Tablespoons of butter in a saucepan over medium heat.
  • Add 3 Tablespoons flour. Whisk for 1 minute.
  • Add half of the gravy juice/broth. Whisk until there are no lumps.
  • Add remaining liquidWhisk for 2 minutes. The gravy will continue to thicken more and more.
  • Season with salt/pepper if desired. Done! 
A class measuring cup filled with homemade chicken gravy on a blue surface.

Need More Browning?

  • If your chicken needs a touch more color, increase the heat to 500° and use foil to cover up any parts that are already sufficiently browned.
  • Roast for an additional 5 minutes or so. Keep a close eye on it.
  • Note: This step wasn’t necessary when I prepared this chicken, however I do rotate the pan 180° halfway through for even color.

Pro Tips

  • Use a roasting pan that fits the size of your chicken for best results. Using a roasting pan that’s too large runs you the risk of burning the vegetables and losing your liquid for the gravy.
  • Use plenty of thick cut vegetables (whole carrots, quartered onions, etc.). If there are too few or if they’re cut too thin, they’ll cook too quickly.
  • Gauge how your vegetables look at the halfway mark when you rotate the roasting pan. If they’re cooking too quickly, cover them with a layer of foil (but leave the chicken exposed).

Leave a Reply

Your email address will not be published.

TheSuperHealthyFood © Copyright 2022. All rights reserved.