Learn to make a roast chicken with crispy skin, succulent meat and homemade gravy.
Take the chicken out of the fridge about 45 minutes before you want to roast it. Remove the string so that the joints are loose.
Pre-heat the oven to the highest setting (about 230C).
Make the garlic butter. Peel and crush the garlic cloves and add to the butter and thyme leaves. Add salt and pepper and mix well. Slice the lemon. Place the butter into the chicken’s cavity along with the lemon slices.
Brush the top of the chicken with vegetable oil. Sit the chicken in the roasting tray and season the top with salt and pepper. Roast in the oven for 40 to 45 minutes.
Remove the chicken from the oven and tip the chicken so that all the juices and lemon slices from the cavity flow into the roasting tray. Set the chicken aside, cover with foil and leave to rest for 15 minutes, whilst you make the gravy.
To make the gravy, scrape up any brown bits from the tray and place the tray over direct heat. Add a little water and flour, stirring with a wooden spoon. Let the gravy bubble until reduced to half its original volume. Taste and check the seasoning.
Carve the chicken into pieces and add any juices to the gravy. Strain the gravy using a sieve and serve with the chicken.