Traditional Roast Chicken with Gravy & Roast potatoes! | How to make Traditional Roast Chicken with Gravy & Roast potatoes!

By Mallika Chaudhary  |  7th Apr 2018  |  
5 from 1 review Rate It!
  • Traditional Roast Chicken with Gravy & Roast potatoes!, How to make Traditional Roast Chicken with Gravy & Roast potatoes!
Traditional Roast Chicken with Gravy & Roast potatoes!by Mallika Chaudhary
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About Traditional Roast Chicken with Gravy & Roast potatoes! Recipe

Classics are classics for a reason! No Christmas or Thanksgiving is complete without a traditional meal of roast whole chicken, flavorsome piping hot gravy and crisp roasted potatoes. This is such a legendary combination that holds it own irrespective of the years passing by and this particular holiday meal is simply unmatched for the special occasions. Try it friends, and enjoy!

Traditional Roast Chicken with Gravy & Roast potatoes!

Ingredients to make Traditional Roast Chicken with Gravy & Roast potatoes!

  • 1 whole chicken
  • 2 sticks butter at room temperature
  • 1 lemon
  • For the gravy:
  • 2 medium-sized red onions
  • 2 carrots
  • 2 sticks celery
  • 1 bulb garlic
  • olive oil as needed
  • 1 bunch of rosemary and parsley each
  • 1 bay-leaf
  • 2-3 tbsn of red wine
  • 1-2 cups of chicken stock
  • 1 tbsn cornflour
  • Salt and pepper to taste
  • For the potatoes:
  • 1 kg baby potatoes
  • 2-3 tbsn olive oil
  • 1 tbsn grated fresh garlic
  • Rosemary and parsley herbs
  • Salt and pepper to taste
  • Also needed:
  • A strong thread

How to make Traditional Roast Chicken with Gravy & Roast potatoes!

  1. Let the chicken come on to the room temperature
  2. Preheat the oven to 200 Deg C
  3. Peel the carrots and onions. If needed, chop them roughly into big chunks. No need to chop them finely. Break the garlic bulb into cloves, don't peel
  4. Scatter all the veggies, a few garlic cloves and your herbs into a large roasting tray and drizzle with olive oil. Season with salt and pepper (for gravy) Set aside.
  5. Par-boiling the potatoes beforehand rather than baking them raw. I have seen that the flavor is much better if you par-boil them a bit before popping into the oven.
  6. Take your par-boiled potatoes in a separate baking tray (leave the skin on).
  7. Add all the ingredients mentioned for the potatoes in the ingredients list, with potatoes. Mix well and season accordingly . Set aside.
  8. prep for the chicken
  9. In a bowl, take the soft butter, some chopped parsley, about 1 tbsn of fresh, grated garlic and season with salt and pepper. To the chicken. Mix well. The more butter to add moisture to chicken.
  10. Loosen the skin of your chicken carefully with a spoon or butter-knife, place the flavoured butter it inside the skin. Then, gently press it in all the directions from outside.
  11. You don’t need to be too precise as the butter will melt and spread everywhere. Coat the chicken all over on top of the skin as well, with the leftover butter mixture.
  12. Prick the lemon in some places. Put it inside the chicken’s cavity, with the bunch of leftover herbs.
  13. Tie the legs of chicken with a strong string.
  14. Place the chicken on top of the bed of vegetables, on the first baking tray. Cover it loosely with a layer of tin foil.
  15. Place the tray in the oven in the middle rack. Also, pop your potatoes tray on the lower shelf at the same time. Turn the heat down to 170 Deg C and put everything to bake on the normal convection mode.
  16. Cook the chicken for around 1.5 hours. Cooking time may vary according to the weight of the chicken and the different oven brands.
  17. Make sure you check your potatoes every 15 minutes after the first 45 mins. My potatoes took the same time as my chicken did.
  18. Baste the chicken halfway through cooking with the liquid in the tray or with butter, for avoiding it from getting dry. Shake the potatoes as well every now and then.
  19. Once the chicken seems to be almost cooked, remove the foil, increase the temperature to 200 and change the mode to grill. This is to get that crisp brown exterior on the outside.
  20. Grill for around 30 mins or till your chicken gets brown all over. It will also crisp up your potatoes.
  21. When the chicken and potatoes seem ready, take the trays out of the oven. Transfer the chicken to a board to rest for 15 minutes atleast. Leave aside while you make your gravy.
  22. For the gravy, Put the tray containing veggies and chicken liquid, back on the hob over a medium-high heat. You can also transfer to a different sauce-pan.
  23. Use a potato masher to mash all the roasted veggies to a pulp while on heat. They will already be very soft and will instantly melt away into the hot liquid.
  24. Next, add the wine and let it cook for a couple of minutes before you add your chicken stock too. Bring everything in the pan to the boil and then reduce the heat and simmer for 10 minutes at least, covered.
  25. If the resulting gravy is too thin, you can thicken it up by using cornflour. Dissolve around 1 tbsn of cornflour in 1/4 cup of water and pour into the gravy. It will instantly thicken up. Adjust the seasoning and cool.
  26. Once cooled, pour the gravy through a sieve into a clean bowl. Discard any residue left behind. This will give you a beautiful, smooth gravy. Your gravy is now ready to serve.
  27. Serve the gorgeous roast chicken, crisp potatoes and gravy together along with a glass of white wine! Enjoy!

My Tip:

There will be quite a thick layer of fat on top of your gravy. Take a spoon and collect it into a glass. You can preserve this for months and use it in a variety of dishes.

Reviews for Traditional Roast Chicken with Gravy & Roast potatoes! (1)

Hema Mallik7 months ago

Mallika Chaudhary
7 months ago
Thank you! :)