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Rustic Roast Chicken Recipe with Vegetables & Gravy

A simple Rustic Roast Chicken Recipe with plenty of vegetables and a delicious gravy.

Please note that the roasting times for this recipe are for a 2kg chicken, if yours is a bit smaller you should reduce the cooking time to 60 – 75 minutes.

Always test you roast chicken to see if it is ready by running a skewer between the leg and the breast, if the juices run clear it will be ready for serving.

Allow your roast to rest for at least 15-20 minutes before serving.

Rustic Roast Chicken with Gravy Recipe | Video Jug

Serving: 4-6 | Prep: 15 min | Cooking: 90 min

Whole Chicken 2 kg
Lemon 1 bulb
Celery 4 chopped
Leeks 2 chopped
Onion 1 chopped
Garlic 1 bulb halved
Carrots 2 chopped
Thyme few sprigs
Olive Oil
Butter 50 g
Chicken Stock 150 ml
Sage 2 sprigs
Rosemary 2 sprigs
Bay Leaves 2

1 . Preheat the oven to 220°C
2 . Stuff the chicken with half a lemon and the rosemary
3 . Truss the chicken up with string
4 . Rub with olive oil and season with salt & pepper
5 . For the vegetables
6 . Chop the celery, leeks, onion and carrots into chunky pieces
7 . Half the garlic bulb and add to the veg

For Roasting
1 . Place a frying pan on high heat with a little olive oil and brown the chicken
2 . Remove the chicken and set aside
3 . Brown the vegetables in the same frying pan, season with salt & pepper
4 . Transfer the vegetables to the roasting tray along with the butter and remaining herbs
5 . Place the chicken on top of the vegetables
6 . Place in the oven and roast for 30 minutes.
7 . Remove the chicken and baste the chicken with the juices
8 . Return to the oven for another 30 minutes
9 . Remove and pour in the chicken stock
10 . Return to the oven for a final 15 – 30 minutes or until done
11 . Remove the chicken and strain the gravy & vegetables.

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Dexter (Staff) (have 186 posts in total)
Some say he holds the world record for potatoes peeled in a minute. It is believed he set this record as a 6 year old while living at the ANC camp in Tanzania during the 1970's