Ingredients
- A 1.5 kg chicken
- A lemon
- An onion
- 2 carrots
- A bunch of thyme
- Olive oil
- Chicken stock (I use a (https://www.knorr.com/uk/knorr-products/stock-pots/chicken-stock-pot.html)[Stock Pot] - I'd avoid stock cubes for this).
- Some flour
- Salt 'n' pepper
Method
- Oven pre-heated to 170 fan. Or whatever the equivalent is for your weird oven
- Chop up the carrots into about 1cm discs
- Chop the onion into 8ths or thereabouts
- Throw the carrots and onions into a roasting tray
- Cut the lemon into quarters and shove up the chicken
- Throw the thyme in there too
- Slather some olive oil all over the chicken with your hands
- Salt and pepper the chicken
- Put the chicken on top of the carrots and onions
- Stick the chicken in the oven and leave it there for an hour and a half
- Take the chicken out of the oven and out of the dish, and leave it to rest for 15 mins on a board, dumping out any juice into the pan
- Get the pan on some heat and add a tablespoon of flour
- Stir that crazy action till the flour's all dissolved
- Chuck the chicken stock thing and 250ml of boiling water into the pan
- Stir and scrape around in the pan for a bit, let it reduce until it looks like what you think gravy should look like
- Strain into a pouring device of some type
- Serve