Ingredients:

  • 2 kg whole chicken
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 6 sprigs fresh rosemary (3 sprigs roughly chopped, 3 sprigs left whole)
  • 1 lemon, cut in half
  • Chicken juices from roasting
  • 2 tablespoons all-purpose flour
  • ½ litre chicken stock

Instructions:

  1. Take the chicken out of the refrigerator 30 minutes before cooking to bring it to room temperature.
  2. Preheat the oven to 220°C (200°C fan)/Gas mark 7/425°F.
  3. Remove packaging and string from the chicken. Place the chicken in a roasting tray. Season with salt, pepper, chopped rosemary, lemon juice, and drizzle with olive oil. Rub these seasonings over the chicken.
  4. Place the lemon halves and remaining rosemary sprigs inside the cavity of the chicken.
  5. Roast the chicken in the preheated oven for 1 hour and 30 minutes. Optionally, use a meat thermometer to check that the internal temperature has reached 75°C (165°F).
  6. Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving.
  7. Remove excess fat from the roasting tray, leaving only the chicken juices. Place the roasting tray on the stovetop and sprinkle in the flour. Stir constantly, scraping the bottom.
  8. Gradually add the chicken stock and bring to a boil, simmering for about 5 minutes. Optionally, strain the gravy through a sieve for a smooth texture.