Looking for something?

Roast Chicken with Gravy

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1.4– 1.6 kg (3–3½lb) chicken, cleaned
  • 3 tablespoons olive oil
  • Zest of 1 lemon
  • 1 clove garlic, crushed
  • 1 tbsp freshly chopped herbs, e.g. thyme,, parsley
  • 1 onion, halved
  • Freshly ground black pepper
  • 1 Knorr Chicken Gravy Pot

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

740kcal

Energy (kJ)

3097kJ

Protein (g)

50.8g

Carbohydrate incl. fibre (g)

6.5g

Carbohydrate excl. fibre (g)

5.5g

Sugar (g)

1.9g

Fibre (g)

1.0g

Fat (g)

55.7g

Saturated fat (g)

14.3g

Unsaturated fat (g)

37.2g

Monounsaturated fat (g)

26.1g

Polyunsaturated fat (g)

10.8g

Trans fat (g)

0.0g

Cholesterol (mg)

252mg

Sodium (mg)

579mg

Salt (g)

1.44g

Vitamin A (IU)

2513IU

Vitamin C (mg)

16.6mg

Calcium (mg)

43mg

Iron (mg)

4.37mg

Potassium (mg)

633mg

Total

2962kcal

12390kJ

203.1g

25.8g

22.0g

7.7g

3.9g

222.7g

57.3g

148.6g

104.4g

43.3g

0.0g

1006mg

2315mg

5.78g

10053IU

66.3mg

174mg

17.48mg

2534mg


  • 1 Mix together olive oil, lemon zest, garlic and herbs. Season and brush over chicken.
  • 2 Place the onion and halved lemon inside the chicken cavity and place chicken on rack in roasting tin.
  • 3 Cook in centre of oven at 190°C, 170°C fan oven, Gas Mark 5 allowing 20 minutes per 450g (1lb) plus an extra 20 minutes. Baste occasionally during cooking.
  • 4 Meanwhile, make the gravy by first pouring off the fat from the roasting juices. Add the Knorr Gravy Pot with 280ml vegetable water to the roasting tin and slowly bring to the boil, stirring continuously. Boil for 1 minute.
  • 5 Serve with roast potatoes, your choice of seasonal vegetables, bread sauce and Knorr gravy.