Roast Chicken with Pan Gravy

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This classic roast chicken with pan gravy is a quintessential Sunday lunch that perfectly balances simplicity with deep, savoury flavour. The chickens are basted in a fragrant lemon and garlic butter, ensuring the skin achieves a beautiful golden colour while the meat remains succulent and tender. By roasting the birds at a high temperature, you lock in the juices, creating a sophisticated main course that feels indulgent yet remains naturally wholesome.

As a diabetes-friendly option, this dish provides a high-quality source of protein with a controlled approach to fats and starches. The homemade gravy is made directly in the roasting tin, using the natural juices to produce a rich finish without the need for shop-bought granules. Serve this comforting roast with a generous portion of steamed green vegetables and roasted root crops for a balanced, nutritious family meal.

Ingredients for Roast Chicken with Pan Gravy

2 whole chickens (about 1.6kg each)
1 stick unsalted butter, cut into tablespoons, divided
6 large garlic cloves, smashed and peeled
2 limones, cortados por la mitad
2 cucharadas de harina común
475ml de agua
Equipo: cuerda de cocina

How to make Roast Chicken with Pan Gravy

Precalienta el horno a 232°C con la rejilla en el medio.

Pull off excess fat around cavities of chickens and discard, then rinse chickens and pat dry. Melt 4 tablespoons butter with garlic and brush butter all over chickens. Season both chickens inside and out with 2 1/2 teaspoons salt and 1 teaspoon pepper (total). Put half of garlic and 1 lemon half in each cavity and loosely tie legs together with string.

Roast chickens in a large (17-by 11-inch) flameproof roasting pan, basting with pan juices using a spoon (remove pan from oven and tilt if necessary) every 20 minutes, rotating pan, until an instant-read thermometer inserted into fleshy part of a thigh of each chicken (do not touch bone) registers 77°C, 50 to 60 minutes total. Baste chickens once more, then carefully tilt them so juices from cavities run into roasting pan. Transfer chickens to a cutting board (reserve pan) and let rest 15 minutes before carving.

Pour off all but 2 tablespoons fat from pan, then cook remaining drippings over medium-high heat until deep golden, 1 to 2 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in water and simmer, stirring and scraping up brown bits, until thickened, about 3 to 4 minutes. Whisk in remaining 60ml butter and lemon juice to taste (from remaining lemon halves). Season with salt and pepper. Strain through a fine-mesh sieve into a gravy boat.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.