Lemon and Thyme Roast Chicken with Gravy

Are there some recipes that are your go-to when you have family or friends over for dinner?

The last few times I’ve had visitors, and I didn’t know what to cook, I chose a classic and family favourite: roast chicken.

My roast chicken has a bit of a fresh twist with a lemon and thyme marinade, and it always leaves everyone with full bellies!

The great thing is that the leftovers can be used for lunch meat. Or even use it for another meal the following day. Some meals I have cooked the next day include chicken pot pie, chicken caeser salad wraps, or bbq chicken pizza. It’s the meal that keeps giving!

I cook this very frequently so it is super easy for me to whip it up on the weekend or even for last minute dinner guests! It does take a couple of hours to cook, but that means that while it is cooking, you can generally enjoy company of guests, or even tend to household chores (or sneak in an episode of your favourite tv show!)

The thing I also like about this recipe is that you can easily make a delicious gravy from scratch using the leftover juices in the pan.

This recipe is all about a classic that goes a long way.


1 whole roast chicken

2 medium lemons

4 garlic cloves

2 tsp dried thyme

1/2 tsp of fresh grated ginger

2 medium onions

Sea salt and cracked pepper

1 tbsp olive oil

4 celery stalks

For gravy

2 tbsp Hot water

2 tbsp cornflour

Salt and pepper

Leftover juices from cooked chicken


Preheat oven to 180C for a fan forced oven and 200C for conventional oven.

Cut onions into eight quarters and put aside. Peel garlic cloves. Cut 2 cloves into quarters and put aside with onions. Finely dice remaining two cloves and put into small mixing bowl.

Cut celery stalks into 2-3cm pieces and put aside.

Grate rind of 2 lemons into the small mixing bowl with diced garlic. Squeeze juice of lemons into bowl and put leftover lemons aside with onions and garlic cloves.

Grate fresh ginger into bowl with juice. Add 2 diced garlic cloves, oil, and 1 tsp of dried thyme. Keep other tsp of dried thyme aside for now. Add in desired amount of salt and pepper.

Put chicken into deep baking dish. Stuff inside of chicken with the 1/2 of onions, the leftover lemon, and garlic. Put the rest of the onion around the baking dish, along with the cut stalks of celery.

Using a basting brush, brush the lemon thyme marinade over the top of the chicken. Make sure you get the marinade in the crevasses of the wings and legs too. Once chicken is covered in all the marinade, sprinkle remaining dried thyme over the top of the chicken.

Cover with foil and place in middle rack in oven. Cook chicken for 30 minutes for each 500g. Once half way through cooking your chicken (usually around the 45 minutes to one hour mark) take off the foil and cook uncovered for the remaining timeframe.

When it is finished cooking, take out of oven and let it rest covered with foil for 10-15 minutes.

After this time, take chicken out of cooking pan. Drain the pan of the juices into a skillet or fry pan. Put frypan on a low heat on stovetop. Using a sieve, spoon in 1/2 tbsp of the cornflour over the liquid in the frypan. Then use a whisk to mix in the flour. This mixture may start to become thick, so slowly add in some boiling water, and use the whisk to mix in the water.

Alternate between adding the cornflour and the boiling water until the desired consistency is reached with the gravy. You should not need more than 2 tablespoons of cornflour – in fact you may likely use less. Add in more salt and pepper if you desire more seasoning.

Serve chicken with roast veggies and steamed greens.

Have you cooked this recipe? Let me know in the comments section!

Bye for now

All opinions in this post are my own. Unless otherwise stated, this post has not been sponsored and I have not been paid for this post

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