Andrew and I have been taking on our first big project as a married couple- building our own home. Andrew has been renovating our house from top to bottom, pretty much by himself. I am extremely proud of what he has accomplished so far. So far, he has remodeled our old bathroom, built a new en suite one, redid all our flooring, torn down walls and built some new ones up, and we still have some way to go. I will brag about it – I am one lucky girl! I don’t think I personally know anyone as handy as this man. Safe to say, if I manage to stick with him when a dystopian disaster strikes, I will survive. Ha!
It also helps to unwind, of course. With house renovations going full swing, I try to make sure that we get treated to nice meals, especially on Sundays, which is actually the busiest day for us. It is nice to sit down to an impressive meal after a long day and a productive weekend. My husband insists on having something heavy and meaty on Sundays, a contrast to our usual meatless meals and 30 minutehomecooking on weekdays. A roast is our perfect solution to our Sunday cravings, as it is a low effort high reward kind of meal.
Roasting anything, in Manila, has the stigma of being a complicated and extravagant meal to prepare for people. This can’t be further from the truth, especially in the case of this Lemon and Rosemary Roast Chicken and Onion Gravy recipe, which has become a favorite in our house. I, myself, have been pleasantly surprised by how easy this dish is to prepare. I have prepared this delicious roast chicken and onion gravy several times and each time has been wonderful! Served with your choice of steamed veg and roasted potatoes, it is a delicious and satisfying way to cap your weekend, with a bit of leftover for chicken broth or even a sandwich the next day.
- 1.5 kg Chicken
- 1 lemon
- 3 cloves garlic crushed
- 1 clove of garlic minced
- rosemary, some minced and some on the stalk
- 50g salted butter
- salt and pepper
- 1 tbsp plain flour
- 1 chicken stock cube
- 250 ml water
- Onion, sliced
- Salt and Pepper
- Heat oven to 190C.
- Melt the 50g butter for 10-15 seconds in the microwave with the minced garlic and rosemary. This should heat and soften the butter without thoroughly melting it. Mix it together.
- Gently insert your hand between the chicken skin and breast meat to seperate them, being careful not to tear the skin off the chicken. Take half the butter mixture and pour it under the skin, and the other half over it. Massage the butter all over the chicken throuroughly.
- Season the entire chicken with salt an pepper. Make sure to season inside the cavity as well.
- Roll the lemon on a flat surface with your palm to make it juicy. Slice in in half. Put the lemon halves inside the chicken with a few sprigs of rosemary and your crushed garlic cloves.
- Place the chicken on a roasting rack and place in the oven.
- The entire roasting should take approximately 1 hour and 10 mins. After 45 mins, check the chicken and coat with more butter. When it is done, it will have a golden color, and its juices will run clear if you poke the side of its thigh with a knife.
- It is important to wrap the chicken in foil and prepare the gravy. Leave the chicken to rest for at least 20 mins before serving.
- On the 45 min mark, throw in your sliced onion into the roast chicken's oil droppings.
- When the chicken is covered, take the pan with the juices and the onion, and place it on the stove.
- Add in the stock cube and water.
- Mix a bit of cold water into the flour until it makes a paste, then add with the other ingredients.
- Simmer until it comes into the consistency of a thin gravy.
- Place everything into a blender and blend as you please.
- Pour on chicken and veggies and enjoy.
- Have no rosemary? Try thyme!
Not a fan of onion gravy? Don’t stress! This guide has got you covered! Learn How to Make Gravy