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The Perfect Roast Chicken

A fail-safe guide with resting times and gravy

What is there not to love about roast chicken? It’s perfect hot for lunch or dinner. It’s perfect cold leftover between two slices and whichever side you sit on the great potato divide (mashed or roast) it goes perfectly with either.


Serves: 4 to 5
Prep time:
Cook time:
Total time:


1 Large Free Range Chicken
1 lemon
Salt and Pepper
75g softened butter
Sprigs of fresh rosemary or thyme
For the gravy
200ml dry white wine
450ml chicken stock (stock pot or cube)


1. Preheat the oven to 220oC/Gas 7
2. Pierce the lemon with a small knife and pop inside the chicken’s cavity
3. Season the bird inside and out with salt and pepper, and rub the butter all over the outside, and top with the sprigs of herbs
4. Cook for 20 minutes then turn the oven down to 180oC/Gas4 and cook for a further 45-50 minutes. Stick a skewer into the thickest part of the thigh: the juices should be golden. If they are still pink, cook for a bit longer and retest
5. Once you are happy, remove the chicken from the oven and let rest for 15 minuteson a warm carving plate, covered with foil and a hand towel on top
6. Spoon most of the fat from the tin. Put the tin over a high heat and once the juices start bubbling, pour in the white wine.
7. Simmer allowing the alcohol to evaporate then add the stock and any of the juices from the resting chicken stirring all the time. Boil to reduce a little and then pour into a jug

Serve the chicken and gravy with a crisp green salad and either the loyal potato or ring the changes with a spicy, fruity couscous . Perfection

* Tip * Roast for one? Save cooking time and reduce the leftovers by following our instead our One-pot roast recipe using free range chicken leg quarters

The Perfect Roast Chicken

The Perfect Roast Chicken Recipe

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