Main Meal

Buttered Roast Chicken with Thyme & Rosemary Gravy

Prep: 20 minutes Cook: 1 hour 30 minutes Serves: 10 Print


For the Roast Chicken
2.5 Heads of garlic (halved)
5 Bay leaves
5 Sprigs of rosemary
5 x 1.5kg Whole chickens
300g Salted butter (soft)
20g Sea salt
10g Ground black pepper

For the Bisto Gravy
1ltr Boiling water
75g Bisto Chicken Gravy Granules
5 Sprigs of thyme


Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten


  1. Preheat the oven to 200°C
  2. Place the garlic, bay leaves and rosemary inside the chicken cavity.
  3. Place the chicken into a roasting tin and rub with the butter, and then season with salt and pepper.
  4. Place in the oven and roast for approximately 1 hour 30 minutes or until the juices run clear.
  5. Remove the chicken from the roasting tray (keeping the juices) and allow to rest for at least 15 minutes before serving.
  6. For the gravy, skim the fat from the surface of the juices and discard.  Place the roasting tray on the stove on a high heat, add the boiling water, then whisk in the Bisto Chicken Gravy Granules.  Add the thyme and allow to infuse, then pass the gravy through a sieve.
  7. Carve the chicken into portions (one thigh and breast per portion) and serve with the gravy and a selection of seasonal vegetables.
Hints & Tips
You can either roast the chickens whole or pre-portion before cooking.
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