Roast chicken with lemon gravy

Serves: 4
Preparation Time: 10
Cooking Time: 80


1.8 kg whole chicken
1 medium lemon, roughly chopped
1 celery stalk, trimmed, chopped
1 dried bay leaf
1 tbsp olive oil
500 g potatoes, peeled, halved
3 carrots, peeled, thickly sliced
2 tbsp plain flour
500 ml (2 cups) Campbell’s Real Stock - Chicken


1. Preheat oven to 180ᵒC. Place chicken in a large roasting pan. Place lemon, celery and bay leaf in the chicken cavity and drizzle chicken with oil. Season with salt and pepper.

2. Roast for 30 minutes. Add potatoes and carrot to the pan and roast for 45- 50 minutes or until juices run clear when thickest part of chicken is pierced with a skewer.

3. Remove chicken and vegetables, and set aside. Heat roasting pan over high heat, add flour and cook, stirring, for 1 minute. Slowly add Campbell’s Real Stock, whisking into the flour. Bring to the boil and cook for 10 minutes or until sauce has thickened.

4. Serve with chicken and vegetables. 


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