Recipe
Whole roast chicken with pan gravy
The Sunday centrepiece: a salted, air-dried bird roasted hot then gentle for shatteringly crisp skin and juicy meat, with a proper gravy whisked up from the pan drippings.
- Preparation
- 20 minutes
- Cooking
- 80 minutes
- Total time
- 100 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 660 kcal
- Protein
- 55 g
- Carbohydrates
- 6 g
- Fat
- 45 g
Ingredients
- Whole chicken1.6 kg
- Coarse sea salt1 žlica
- Butter40 g
- Lemon1 kom
- Garlic4 čehova
- Thyme and rosemarypo ukusu
- All-purpose flour2 žlica
- Chicken stock300 ml
- Salt and pepperpo ukusu
Instructions
- 1
Pat the chicken completely dry, salt it generously all over and inside, and refrigerate uncovered for at least 1 hour — overnight if you can.
- 2
Take the chicken out of the fridge 30 minutes before roasting so it loses its chill.
- 3
Heat the oven to 230 °C. Stuff the cavity with the halved lemon, garlic cloves and herbs, tie the legs together and rub the skin with the softened butter.
7 more steps in the app
The rest lives in the app
Timers, stir reminders, and a step-by-step guide are waiting — like having someone at the stove with you.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
