Buttered roast chicken with thyme and rosemary gravy

Method Print recipe

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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.

Tips

1. You can either roast the chickens whole or pre-portion before cooking