Name: Herb Roasted Chicken with Gravy and Classic Sides
Yield: 4
Ingredients: 1200.0g Whole Chicken, cleaned and trimmed; 40.0g Knorr Chicken Powder 1kg; 10.0g Fresh Rosemary, chopped; 5.0g Fresh Thyme; 3.0g Cracked Black Pepper; 45.0ml Olive Oil; 2.0pc Lemon, cut into wedges; 100.0g Carrotspeeled and cut into large dice; 100.0g White Onions, peeled and quartered; 80.0g Garlic, peeled, pounded; 2.0pc Bayleaf; 0.0pc Whole ChickenPrepared; 0.0dg Reserved Meat Juices and Cooked Vegetables from roast chicken; 110.0g Knorr Gravy Mix 550g; 700.0ml Water; 200.0ml Whole Milk; 10.0ml Knorr Liquid Seasoning 3.8L; 2.0g Cracked Black Pepper; 150.0g White Onions, peeled and quartered; 100.0g Carrots, peeled and cut into large dice; 200.0g Fresh Button Mushrooms; 150.0g Squash, peeled and cut into large dice; 150.0g Zucchini, cut into large dice; 200.0g Sweet corn, boiled and cut into thick slices; 10.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 60.0ml Olive Oil; 750.0ml Whole Milk; 10.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 125.0g Knorr Potato Flakes 2kg; 45.0g Unsalted Butter

A classic Sunday roast featuring herb rubbed chicken roasted until juicy and golden, served with rich pan gravy, roasted vegetables, and buttery whipped potatoes. Familiar flavors, simple preparation, and make ahead friendly sides make this dish ideal for consistent execution and broad menu appeal.

...

Preparation

Season and Prepare the Whole Chicken
- Season the whole chicken, including the cavity, with Knorr Chicken Powder.
- Combine rosemary, thyme, olive oil, and cracked black pepper.
- Rub the herb mixture thoroughly over the chicken.
- Place lemon wedges, carrots, onions, garlic, and bayleaf inside the cavity.
- Truss the chicken and place on a roasting pan.
- Tip:- Seasoning inside the cavity ensures the meat is flavorful all the way through, not just on the skin.
Roast and Rest the Herb Chicken
- Preheat the oven to 350 F.
- Roast the chicken for 45 minutes to 1 hour, until fully cooked.
- Remove from the oven and rest for 10 minutes before portioning.
- Remove cooked vegetables from the cavity.
- Strain and reserve the meat juices for the pan gravy.
- Resting allows the juices to redistribute, keeping the chicken moist during carving.
Prepare the Pan Gravy
- Combine meat juices, cooked vegetables, gravy mix, water, and milk in a pot.
- Whisk well to dissolve the gravy mix.
- Place over medium heat and bring to temperature while whisking.
- Allow the gravy to thicken.
- Season with Knorr Liquid Seasoning and cracked black pepper.
- Strain before serving.
- Straining the gravy creates a smooth finish while keeping the roasted flavor intact.
Roast the Mixed Vegetables
- Preheat the oven to 350 F.
- Place all vegetables in a bowl.
- Season with Knorr Aromat and drizzle with olive oil.
- Mix well to coat evenly.
- Transfer to a roasting pan.
- Roast until vegetables are cooked but still firm.
- Tip:- Cutting vegetables in similar sizes ensures even roasting and consistent texture.
Cook the Buttery Whipped Potatoes
- Combine milk and Knorr Aromat in a pan.
- Place over medium heat and bring to a boil.
- Add potato flakes and whisk until fully rehydrated.
- Stir in butter until smooth and creamy.
- Serve warm as a side dish.
- Tip:- Add butter after the potatoes are fully hydrated to achieve a silky, smooth texture.
Assemble and Serve the Sunday Roast
- Portion the rested roast chicken onto serving plates.
- Add roasted vegetables and whipped potatoes on the side.
- Spoon pan gravy over the chicken or serve on the side.
- Serve immediately.
- Tips:- Serve gravy separately to keep the skin crisp while allowing diners to adjust richness.

Brando Santos

Brando Santos

Herb Roasted Chicken with Gravy and Classic Sides

Login and use our food cost calculator right away

Ingredients

Season and Prepare the Whole Chicken

Knorr Chicken Powder 1kg

Roast and Rest the Herb Chicken

Prepare the Pan Gravy

Knorr Gravy Mix 550g

Knorr Liquid Seasoning 3.8L

Roast the Mixed Vegetables

Knorr Aromat All Purpose Seasoning Powder 1kg

Cook the Buttery Whipped Potatoes