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Roast chicken with lemon gravy

Serves: 4 people
Prep time:



  • 1.8 kg whole chicken 
  • 1 medium lemon, roughly chopped 
  • 1 celery stalk, trimmed, chopped 
  • 1 dried bay leaf 
  • 1 tbs olive oil  
  • 500 g potatoes, peeled, halved 
  • 3 carrots, peeled, thickly sliced 
  • 2 tbs plain flour 
  • 500 ml (2 cups) Campbell’s Real Stock - Chicken 


  1. Preheat oven to 180°C. Place chicken in a large roasting pan. Place lemon, celery and bay leaf in chicken cavity. Drizzle with oil. Season with salt and pepper.
  2. Roast for 30 minutes. Add potatoes and carrot to the pan. Roast for 45- 50 minutes or until juices run clear when thickest part of chicken is pierced with a skewer.
  3. Remove chicken and vegetables, set aside. Heat roasting pan over high heat, add plain flour and cook, stirring, for 1 minute. Slowly add Campbell’s Real Stock, whisking into the flour, bring to the boil and cook for 10 minutes or until sauce has thickened.
  4. Serve with chicken and vegetables.