Who doesn’t love a roast chicken?  We sure do!  This takes the humble roast chicken to the next level with classic flavours that just work.

This will please any crowd and if you want yummy chicken leftovers for lunches, then why not cook 2 chickens at the same time.  Minimal amount of extra effort for oodles of rewards because lunches will be prepped!

Related product:  Beef Bone Broth Powder

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Enjoy Jo and Tracey x

July 15, 2019
  • 5m
  • 1h
  • 1h 5m
  • 1


  • 1 whole chicken
  • 1 lemon peel
  • 2 garlic cloves
  • 1 tbsp. mixed herbs
  • 2 tbsp. olive oil
  • 1 brown onion
  • Veggies to roast
  • Veggies to boil

Gravy Ingredients

  • Pan juices and bits (for gravy)
  • 2 tbsp. plain flour
  • 2 tbsp. Beef Bone Broth Powder (purchase via link above)
  • 1 c cold water (1/2 c to make paste and 1/2 c for the frying pan - you may need extra water if gravy is too thick)
  • 1/2 tbsp. Worcestershire Sauce
  • Salt and pepper
  • Sliced onion and tomato (optional - see note in instructions)


  1. Preheat oven to 200ºC.
  2. Finely slice lemon peel and garlic cloves and add to a bowl or add lemon peel and garlic cloves into your mixing jug. Chop for 10 secs/speed 7. Repeat if necessary.
  3. Add spices and oil to bowl and mix until well combined or add spices and oil and mix for 5 secs/speed 5.
  4. Add onion into the chicken carcass and pour over marinading ingredients. Rub into the skin.
  5. Cook in oven on 200ºC until cooked. This will depend on how large your chicken is.
  6. About an hour before your chicken is ready, add veggies to the pan and cook these with your chicken oil and juice. Turn them every 20 mins.
  7. Once your chicken and veggies are ready, remove the chicken and veggies and make the gravy with the pan juices.

Gravy Instructions

  1. In a cup, mix together the flour, Bone Broth Powder and 1/2 cup cold water, to form a runny paste.
  2. Pour 1/2 cup water into your pan and turn the heat to med/high.
  3. Pour the gravy paste into the water and stir continuously until it starts to thicken, then turn the temperature down to very low.
  4. If the gravy is too thick just add a bit more water until you reach the consistency you're after.
  5. Carve up the chicken, serve and enjoy.


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