Classic Roast Chicken Recipe

A juicy and flavour-packed roast chicken, infused with herbs, butter, and olive oil, then slow-cooked over a bed of sweet onions. Perfectly golden and aromatic, it's finished with a rich, savoury gravy made from the pan juices – the ultimate comfort meal.

Method:

Preheat your oven to 180°C fan bake.

In a small jug, whisk together the olive oil, dried herbs, salt, and pepper. Set aside.

Spread the sliced onion across the base of a roasting dish, then place the chicken on top. Gently lift the skin and tuck small pieces of butter between the skin and the meat using your hands.

Pour the herb marinade evenly over the chicken, making sure it's fully coated. Add 2 cups of water to the bottom of the dish.

Roast in the oven for 1½ hours, or until the chicken is fully cooked and the juices run clear.

Once done, remove the chicken from the dish, reserving the cooking juices. Place the chicken on a serving plate, cover with foil, and let it rest before carving.

Gravy: Place the roasting dish with the cooking juices over two burners on a stove top. Turn both elements on to a low heat.

Sprinkle over 1 tablespoon of flour and fry off. Add half of the chicken stock and mix to combine. Repeat with remaining tablespoon of flour and ½ cup of chicken stock.

When the gravy consistency is nice and smooth, remove from the heat. Strain in a sieve to remove the onion. Pour into a gravy boat.

Serve: Slice the chicken and serve immediately with gravy.