Classic roast chicken & gravy

If you know a beginner cook who wants to have a go at roasting chicken, this is the recipe to get them started – it turned my can’t-cook-won’t-cook better half into a proficient Sunday roaster. It also makes a deeply flavoured gravy – a recipe every cook should have in their repertoire.

SERVES 4 PREP 10 mins plus resting COOK 1 hr 30 mins EASY

1 onion, roughly chopped

2 carrots, roughly chopped

1 free-range chicken (about 1.5kg)

1 lemon, halved small bunch of thyme (optional)

25g butter, softened

For the gravy

1 tbsp plain lour 250ml chicken stock

Heat the oven to 190C/170C fan/ gas 5, and put a shelf in the middle of the oven without any shelves above it. Scatter the onions and carrots over the base of a large flameproof roasting tin – it should hold the whole chicken but not swamp it. Season the cavity of the chicken well, then stu with the lemon halves and thyme, if using.

Sit the chicken on top of the vegetables, then rub the breast and legs all over with the butter. Season the outside, then roast on the middle shelf of the oven for 1 hr 20 mins. To check it’s cooked, pierce the thigh with a skewer

– the juices should run clear.

Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken out onto a dish or board, letting any juices run into the roasting tin as you do. Leave to rest for 15-20 mins. While the chicken is resting, make the gravy. Place the roasting tin over a low heat, then stir in the flour and sizzle until you have a light brown, sandy paste. Gradually pour in the stock, stirring continuously until thickened. Simmer for 2 mins, stirring with a wooden spoon and scraping up any sticky bits from the tin. Strain the gravy into a small saucepan, then simmer and season to taste. Carve the chicken, and add any extra resting juices to the gravy. Serve the chicken with the gravy on the side.

PER SERVING 567 kcals • fat 40g • saturates 13g • carbs 4g • sugars 1g • ibre none • protein 49g • salt 0.8g

No bells and whistles, fancy extra twists or tricks – just a foolproof, easy method for perfectly roasted chicken