Roast Chicken Dinner with Gravy. Thanks to Skillshare for sponsoring this video! Use just one pan to make a complete roasted chicken dinner with roasted carrots, potatoes and a creamy herb gravy. Reviews for: Photos of Roast Chicken Dinner with Gravy.
The traditional Sunday roast chicken prepared in the most flavourful way and served alongside rich gravy.
To finish the gravy, skim off any excess fat from the roasting tin.
Add the butter and gently fry the finely sliced onion for a few minutes, until soft and translucent.
You can have Roast Chicken Dinner with Gravy using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Roast Chicken Dinner with Gravy
- Prepare 600 g of King Edward Potatoes or other Potatoes suitable for roastin.
- It's 800 g of raw whole carrots.
- Prepare 1 of whole Chicken.
- It's 2 tbsp of Olive Oil.
- It's 1 teaspoon of Crystallized Sea Salt.
- It's of Lamb fat or Vegetable Oil etc.
- Prepare 1 of Knorr Chicken Stock Cube.
- You need 300 ml of water or a cup.
Liberally season the chickens, inside and out with thyme, and salt and pepper, to taste. Pour the pan juices over the chicken. When ready to serve, divide the roasted garlic among the plates and serve with crusty warm bread for mopping. This classic roast chicken recipe is served with a homemade gravy, potatoes and roast vegetables for a hearty family Sunday dinner idea.
Roast Chicken Dinner with Gravy instructions
- Have 2 Roasting Tins ready for use,for the whole Chicken on it's own add 2 tbsp of Olive Oil over the top of the chicken,if cooking from frozen allow the chicken to be roasted for an hour before adding the Sea Salt on the chicken breast skin.
- Once you have the chicken roasting then immediately start on peeling the Potatoes and Carrots,wash them and then put them into hot Lamb Fat Lard within a large frying pan - keep the hob up on a very high heat and crisp up the carrots and potatoes,once done - pour all the contents of the large frying pan into the other empty Roasting Tin,then put in the oven on the bottom rack..
- Will need too baste the chicken on top like every 15 minutes during the end of cooking time.The vegetables will need turning in their Cooking Oil,continue too roast at Gas Mark 6..
- 30 minutes before the chicken is cooked - add the cup of water and the Knorr Chicken Stock Cube too the Roasting Tin of the chicken - turn the oven up higher too Gas Mark 8 too get the chicken juices really hot,once chicken is done - then let it rest and cool down within the juices of the Roasting Tin.Continue too roast the vegetables..
- Once the chicken juices and stock has cooled down then add too a blender,I used my Nutri Ninja fast Blender - add a few roast potatoes and roast carrots too the chicken juices within the blender and then blitz - a nice thick Chicken Gravy is done.
- Cut cooked chicken with a sharp knife too just keep the whole chicken breast intact and have the roasted vegetables with it - the Gravy can be poured on - as much as is needed,the Calories are between 2.200 to 2.500 the adjustment for that of the Lamb Fat Lard that has absorbed a bit into the roasted vegetables - carrots and potatoes..
An easy, straightforward, perfect Roast Chicken recipe. Yields flavorful, moist, tender, chicken and nicely browned skin. This method can be used for roast chicken or turkey. It turns out a lovely moist delicious bird with a tasty stuffing and gravy. Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it.