Easiest Way to Prepare Appetizing Roast Chicken Dinner with Gravy

Roast Chicken Dinner with Gravy. Use just one pan to make a complete roasted chicken dinner with roasted carrots, potatoes and a creamy herb gravy. I wanted an easy way to cook a chicken with gravy and this did it. Thanks to Skillshare for sponsoring this video!

Roast chicken is a classic and a staple for people following low-FODMAP diets. This recipe is delicious enough for a small gathering at a holiday meal, yet easy enough to make weekly for a supply of fresh chicken. This classic roast chicken recipe is served with a homemade gravy, potatoes and roast vegetables for a hearty family Sunday dinner idea. You can cook Roast Chicken Dinner with Gravy using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Roast Chicken Dinner with Gravy

1. You need 600 g of King Edward Potatoes or other Potatoes suitable for roastin.
2. Prepare 800 g of raw whole carrots.
3. Prepare 1 of whole Chicken.
4. It's 2 tbsp of Olive Oil.
5. Prepare 1 teaspoon of Crystallized Sea Salt.
6. You need of Lamb fat or Vegetable Oil etc.
7. Prepare 1 of Knorr Chicken Stock Cube.
8. Prepare 300 ml of water or a cup.

Make gravy: Pour pan juices from baking dish into a small jug. Discard fat from surface of pan juices; reserve juices. Sprinkle flour into same baking dish; cook. This method can be used for roast chicken or turkey.

Roast Chicken Dinner with Gravy instructions

1. Have 2 Roasting Tins ready for use,for the whole Chicken on it's own add 2 tbsp of Olive Oil over the top of the chicken,if cooking from frozen allow the chicken to be roasted for an hour before adding the Sea Salt on the chicken breast skin.
2. Once you have the chicken roasting then immediately start on peeling the Potatoes and Carrots,wash them and then put them into hot Lamb Fat Lard within a large frying pan - keep the hob up on a very high heat and crisp up the carrots and potatoes,once done - pour all the contents of the large frying pan into the other empty Roasting Tin,then put in the oven on the bottom rack..
3. Will need too baste the chicken on top like every 15 minutes during the end of cooking time.The vegetables will need turning in their Cooking Oil,continue too roast at Gas Mark 6..
4. 30 minutes before the chicken is cooked - add the cup of water and the Knorr Chicken Stock Cube too the Roasting Tin of the chicken - turn the oven up higher too Gas Mark 8 too get the chicken juices really hot,once chicken is done - then let it rest and cool down within the juices of the Roasting Tin.Continue too roast the vegetables..
5. Once the chicken juices and stock has cooled down then add too a blender,I used my Nutri Ninja fast Blender - add a few roast potatoes and roast carrots too the chicken juices within the blender and then blitz - a nice thick Chicken Gravy is done.
6. Cut cooked chicken with a sharp knife too just keep the whole chicken breast intact and have the roasted vegetables with it - the Gravy can be poured on - as much as is needed,the Calories are between 2.200 to 2.500 the adjustment for that of the Lamb Fat Lard that has absorbed a bit into the roasted vegetables - carrots and potatoes..

It turns out a lovely moist delicious bird with a tasty stuffing and gravy. Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it. To save time, we made the broth for the gravy by simmering canned chicken broth with vegetables and the giblets and the neck. Place chicken, breast side up, on the rack of a broiler pan or roasting pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone.