Im afraid of no roast Chicken

We all love a good roast chicken dinner but does the very thought of cooking it from scratch scare the bejesus out of you? When it come,s to a roast with all the trimmings, can the timing get to you, or are fretting its not cooked the whole way through.

Well not anymore. I want you to say,,, “I’m afraid of no Roast”… If your not the main cook in the house, or never have cooked a roast chicken before with all the trimmings or even if you are the main cook and fancy giving a handier way a shot ..  I have the perfect method here, finishing up with the juiciest chicken you will ever taste (trust me!!! have I let you down yet?)  and the good thing is it basically cooks its self …


You only need a small saucepan for the gravy, a roasting tin and tinfoil, the whole feast is cooked in less than 2 hours .(that’s less than a stew, and your cooking a large chicken ). It’s a recipe you will use again and again (i swear)…. so say it loud! and say it proud “im afraid of no roast”


  • olive oil in a spray bottle (if you haven’t a spray bottle just drizzle it on)
  • large whole chicken  (in around 1.7 kgs)
  • 1 onion
  • 1 chicken stock cube
  • 300 mls of  boiling water (around a cup full)
  • fresh thyme and rosemary sprinkled over the bird

for the gravy

  • meat juices of the chicken
  • 1 chicken stock cube
  • 2 teaspoon of corn flour
  • 1 teaspoon of water to mix with the corn flour


  1. heat your oven at 180 c gas mark 4 and boil a kettle of water
  2. Get your chicken, remove all packaging, and cut and remove the string
  3. place your chicken in the center of the roasting tin crumble a chicken stock cube and rub itinto the skin and add your fresh herbs, shove your onion into the cavity, season with salt and pepper
  4. put a slit at each leg, between the breast and leg
  5. pour 300 mls of boiling water onto the tray and cover the roasting tin with tin foil, trapping all the steam in.
  6. place your bird the oven on the middle shelf, with no shelf above it. and leave for an hour and a half to cook without touching. (don’t even look at it, have a glass of wine or cup of tea, depending on the time!
  7. after an hour and a half take the chicken out, drain off the liquid stock  into a saucepan for the gravy
  8.  ladle a little chicken juice over the chicken
  9. Put the bird back in the oven for 20 minutes with no foil to let the skin of the chicken to crisp up..
  10. For the gravy.. take off the top layer of fat of the juices with a spoon, heat the meat juices and add the chicken stock cube…( in a cup put 2 teaspoons of cornflour with 1 teaspoon of cold water and mix) add this to the juices on a medium heat stirring to thicken (when thick leave on a low heat stirring occasionally)
  11.  after 20 mins take the chicken out and leave it to rest, covered loosely with tinfoil for 10 to 15 mins





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