Roast chicken with gravy

Name: Roast chicken with gravy
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4
Cuisine: british
Ingredients: 1 onion, chopped; 2 carrots, chopped; 1 whole chicken, about 1.5kg; 1 lemon, halved; 1 small bunch thyme (optional); 25 g salted butter, softened; 1 tbsp plain flour; 250 ml chicken stock

Lemon and thyme roast chicken with gravy made from the pan juices. Rest for 15–20 minutes after roasting.

1 onion, chopped
2 carrots, chopped
1 whole chicken, about 1.5kg
1 lemon, halved
1 small bunch thyme (optional)
25 g salted butter, softened
1 tbsp plain flour
250 ml chicken stock

Place onion and carrots in a roasting tin. Fill the chicken cavity with lemon and optional thyme. Rub butter and seasoning over the bird.
Roast at 190°C (170°C fan) for about 80 minutes, until the thickest thigh reaches 74°C without touching bone. Rest on a board for 15–20 minutes.
Place the roasting tin over low heat. Stir flour into the juices, then gradually add stock. Simmer for 2 minutes, scraping the base. Strain, season and add any resting juices.

Inspired by a Good Food recipe · Photo: Silar, CC BY-SA 4.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:020241107_Roasted_Chicken.jpg)