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Who doesn’t love a hot Roast Chicken Dinner, with crispy potatoes, steamed vegetables and oodles of thick gravy? When feeding a family, the humble roast chicken is my firm favourite. Memories are made with this meal. It is a delicious, clean dinner that your kids will remember when they grow up and, most likely, be serving to their children too. This is my recipe for a basic Roast Chicken, but feel free to add your own touch.
Roast Chicken with Crispy Potatoes and Gravy (from scratch)
1 x Large Free Range Whole Chicken
4 x large potatoes quartered
2 x large sweet potatoes quartered
2 x cups chicken stock
Â¼ cup flour mixed with Â½ cup COLD water
Chicken Rub Mix:
Â¼ teaspoon salt
2 tablespoons of olive oil
Â¼ teaspoon garlic powder
Â¼ teaspoon onion powder
Â¼ teaspoon dried rosemary
Preheat oven to 180 degrees Celsius (or 350 degrees Fahrenheit)
Mix all Chicken rub ingredients together and rub all over raw chicken.
Place chicken in LARGE metal oven tray. Baked uncovered for 30-“ 40 min. Chicken should be smelling good, browning slightly but still undercooked.
Place potatoes into tray with chicken and bake for another 30 min or until potatoes are cooked through and crispy. Turn once during cooking. Check Chicken is cooked and juices running clear (otherwise leave for a bit longer). Remove Chicken and potatoes from pan and set aside.
The Best Ever Roast Chicken Gravy
In the same pan that you cooked the chicken. Stir in the chicken stock and flour and water mix. Place on stove top and heat. Keep stirring until sauce thickens and begins to simmer. Remove from heat and pour into gravy jug.
To Serve: Carve up chicken into serving size pieces. Serve with brown rice, Roast potatoes and fresh vegetable and gravy. I like toÂ serve with corn and broccoli.’, ‘How to Cook a Whole Roast