Date posted: 16/02/2018

Buttered roast chicken with thyme and rosemary gravy

  • Serves 10
  • Timing: 1 hr 50 mins
Votes: 1 Average: 5


Ingredients for the roast chicken:
Heads of garlic (halved) 2.5
Bay leaves 5
Sprigs of rosemary 5
Farmstead 1.5kg whole chickens 5
Everyday Favourites salted butter (soft) 300g
Sea salt 20g
Ground black pepper 10g
For the Bisto gravy:
Boiling water 1ltr
Bisto Chicken Gravy Granules 75g
Sprigs of thyme 5


The page that you are currently reading is an ad feature
  1. Preheat the oven to 200˚C.
  2. Place the garlic, bay leaves and rosemary inside the chicken cavity.
  3. Place the chicken into a roasting tin and rub with the butter, and then season with salt and pepper.
  4. Place in the oven and roast for approximately 1 hour 30 minutes or until the juices run clear.
  5. Remove the chicken from the roasting tray (keeping the juices) and allow to rest for at least 15 minutes before serving.
  6. For the gravy, skim the fat from the surface of the juices and discard. Place the roasting tray on the stove on a high heat, add the boiling water, then whisk in the Bisto Chicken Gravy Granules. Add the thyme and allow to infuse, then pass the gravy through a sieve.
  7. Carve the chicken into portions (one thigh and breast per portion) and serve with the gravy and a selection of seasonal vegetables.
  Hints and tips: You can either roast the chickens whole or pre-portion before cooking. Allergens: Milk, wheat, soya
Back to Top