Roast chicken with roast potatoes and cream gravy
A weekend dinner of a whole chicken roasted with lemon, garlic and thyme, with roast potatoes and a cream gravy made from the pan juices.
- 1 h 38Time
- 27 minHands-on
- 4Portions
- ≈ 38 krper portion
- 800kcal per portion
Ingredients for 4 portions
- 1Whole roasting chicken, about 1.3 kg
- 2 tbspButter, softened
- to tasteSalt
- to tasteBlack pepper
- 1 tspThyme, dried
- 1Lemon, halved
- 4 clovesGarlic, crushed
- ≈ 2 dlWater
- 2 dlCooking cream
- 1 cubeChicken stock
- 1 tbspCornflour
- 1 tspSoy sauce, for colour (optional)
On the side
- 1 kgPotato, in chunks
- 2 tbspRapeseed oil
Method
- Heat the oven to 200 °C. Pat the chicken dry with kitchen paper. Rub it all over with the butter, salt, pepper and thyme and put the lemon halves and garlic cloves inside.
- Put the chicken breast-side up in a roasting tin and pour the water into the tin. Roast in the middle of the oven for about 1 hour 15 minutes, until the thickest part of the thigh reads 75 °C and the juices run clear.
- Peel the potatoes and cut them into chunks. Toss with the oil and salt on a baking tray lined with baking paper.
- Roast the potatoes on the shelf below the chicken for about 40 minutes, until golden and tender. Turn them once.
- Lift the chicken onto a board and leave to rest under foil for 10 minutes.
- Strain the juices from the tin into a saucepan. Add the cream and stock cube and bring to the boil. Thicken with the cornflour mixed with a little cold water and boil for a couple of minutes. Season with salt, pepper and a dash of soy sauce if you like.
- Carve the chicken and serve with the potatoes and gravy.
The cost is estimated from Swedish grocery prices.
