Recipe: Country style roast chicken

Welcome back to Tuesday's recipe series, where each week I share a new recipe which you can download for free. When there is a collection on the blog, I will be showing you how to use them to create weekly, fortnightly and monthly meal plans. Today's recipe is a delicious country-style roast chicken. Do you like roast dinners?

I used to always think that roasts were reserved for the weekends, due to how long they take to cook and prepare. And sure, they do take a bit of time in the oven. But if I'm not at work, or even finish early, this is one of my go-to meals because the prep is incredibly easy, and it's a pretty effortless meal all up. The honey gravy included in this recipe is a delicious addition that the kids love (we use rice malt syrup as we have gone sugar free, and it tastes just as yummy). The other great thing about making a roast is having leftovers! We use them for:

- making salads for lunches, such as our mason jar salads

- having it in a sandwich along with avocado, tomato and cheese, or a chicken and cheese toastie

- adding shredded chicken on top of soup for a more filling meal

- using in another meal a few nights later - I often add the chicken to the quiche recipe or zucchini slice, or use it as a base for a delicious pie or stew

Country-Style Roast Chicken


  • 1.5kg whole chicken
  • 1 Lemon
  • 1 tbs olive oil
  • 1 tsp dried thyme
  • 4 large desiree potatoes, quartered
  • 2 corn cobs
  • Honey gravy:
  • 1/2 cup chicken stock
  • 1 tsp flour
  • 1 tbs honey
  • Salt & pepper


  • Preheat the oven to 210 º C for at least 20 minutes
  • Rub lemon juice, oil, salt and pepper into the whole chicken, and sprinkle with thyme
  • Put the 2 halves of the squeezed lemon in the cavity of the chicken
  • Roast the chicken for 1 hour. After 15 minutes cooking time, add the potatoes to the tray. Turn the potatoes over after 20 minutes in the oven
  • Whisk stock and flour together in a saucepan on medium heat. Add honey and continue whisking until the mixture thickens (around 3 minutes)
  • Steam corn for 5- 10 minutes, then remove from the pan and carefully remove the kernels from the cob with a sharp knife
  • Remove roast from the oven and serve up chicken, corn and potatoes with honey gravy poured over the top (Serves 4 - 6)

Who else loves a good roast? What do you use your roast leftovers for?

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