Roast Chicken and Gravy
Roast Chicken and Gravy is on Sweet Caramel Sunday! Delicious roast chicken, fresh from the oven with a thick and flavorsome gravy makes for a delicious family meal!
Servings: 5
Calories: 614kcal
Ingredients
Roast Chicken and Gravy
- 1 chicken free range
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup gravy powder
- 2 tbs corn starch
- 375 grams french style lentils
- 150 grams rocket
- 250 grams grape tomatoes
Instructions
Roast Chicken and Gravy
- Preheat your oven to 180 degrees F 82.2 degrees C. Line a baking tray with paper
- Butterfly the chicken, by turning it over on a chopping board and cutting down either side of the backbone with kitchen scissors, discard the bone.
- Place chicken onto wire rack in baking tray, brush with olive oil and season with salt and pepper, bake in oven for 50-60 minutes or until the liquid runs clear
- Mix gravy powder with water in small sauce pan and add corn starch
- Cook lentils according to the packet directions
- Serve with rocket and tomatoes
Notes
- I butterfly my chicken and then roast it in an oven pan, which I don’t cover with alfoil.
- I used to always do a roast in an oven bag, but I much prefer roasting this way now, as I think you get better results and it is easy to test a bit to see if it is done (plus the oven bag doesn’t melt or stick to the chicken, which I know has happened once or twice to me in my cooking days.
Nutrition
Calories: 614kcal | Carbohydrates: 44g | Protein: 47g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 115mg | Sodium: 641mg | Potassium: 517mg | Fiber: 16g | Sugar: 2g | Vitamin A: 1340IU | Vitamin C: 16.9mg | Calcium: 115mg | Iron: 7.7mg