Roasted Chicken with a Lemon Gravy
Juicy, comforting and moreish, this clean-eating roast chicken recipe will give you mouth-watering chicken and a subtle lemon and thyme gravy. Serve with traditional roast vegetables or with steamed asparagus and sweet potato chips for a lighter roast dinner.
- Pre-heat the oven to 190°C.
- Remove all packaging and giblets, and place the chicken in a roasting tray. Dot the skin with ghee and season well with salt and pepper. Cut the lemons in half and place them in the cavity of the chicken. Put the chicken in the oven to roast for 90 minutes (or according to manufacturers instructions).
- When the chicken is ready remove it from the oven. The chicken is cooked if the juices run clear when the meat is pierced with a skewer. Place the chicken in a clean baking dish, cover with foil and place 4 or 5 tea towels over the top of the foil to keep the chicken warm while it is resting.
Prepare the lemon gravy.
- Spoon off the fat from the roasting tray and either discard or save for future cooking.
- Pour any juices from the roasting tray and the baking dish that the chicken is resting in, into a jug. Make sure you also collect any juices from inside the cavity of the chicken. Make the liquid up to 300mls using the fresh chicken stock.
- Scrape the insides of one of the roasted lemons (two halves) back into the roasting tray, removing any pips. Use a spatula to scrape up and bits of chicken from the base of the pan and incorporate this into your gravy base. Add the wholemeal flour and stir well to combine.
- Over a low heat, gradually add the chicken juices and stock that you have collected. Using a whisk will help you to avoid lumps. Bring the contents of the baking tray up to boiling point, stirring constantly. When the gravy has thickened, turn the heat down to low. Use more stock or boiling water to thin the gravy out if it is too thick. If you wish to, you can pass the gravy through a sieve.
- Add the fresh chopped thyme to the gravy.