Roast chicken with lemon, thyme and pancetta with gravy (Serves 3 to 4)

July 8, 2017


Chicken is one of my favourite meats and one that I cook more often.  This chicken recipe has been with me every since my traveling days back in 2005. My close friend once made this for me, and since I have made a few tweaks and continued to enjoy.



  • 1 x Medium chicken (to serve 3 to 4)

  • 2 x White onions 

  • 4 to 5 x Cloves of garlic

  • 1 x Lemon

  • 1 x Zest of a lemon

  • 50g x unsalted butter (left to room temperature)

  • 4 x sprigs of fresh thyme

  • 2 x 77g pack of pancetta cubes or 250g of streaky bacon

  • 50g x breadcrumbs

  • 100ml of water

  • Drizzle of olive oil

  • Salt & pepper to taste


  1. Leave the chicken out at room temperature,

  2. Pre-heat the oven to 180/Gas mark 3,

  3. In a food processor add the garlic and onions and mince,

  4. In a clean bowl add the minced onion, garlic, breadcrumbs, pancetta (or chopped streaky bacon), zest of lemon, thyme, seasoning and butter and combine,

  5. Gently place your fingers under the skin of the chicken to create pockets and then carefully add the stuffing mix,

  6. Chop the remaining onion and the lemon in half and stuff inside the chicken,

  7. Place the chicken on a baking tray and drizzle some oil and season,

  8. Add more thyme over the top,

  9. Pour 100ml of water into the backing tray and place in the middle shelf of the oven for 1 ½ hours until cooked,

  10. Every 20 to 30 minutes ensure that you baste the chicken so it does not become dry,

  11. When ready, lift the chicken out of the juices and wrap in baking paper and boil and leave to rest whilst you make the gravy.

Ingredients for the gravy:

  • 100ml of chicken juice

  • 250ml of hot water

  • 2 x Bisto chicken gravy granules

  • 1 x tbsp. of wholegrain mustard


  1. Take about 100ml of the chicken juices and some of the stuffing which may have fallen out during cooking and place into a saucepan,

  2. Add 2 heaped teaspoons of good gravy mix (e.g. Bisto chicken gravy),

  3. Add 250ml of hot water and turn the heat on a low setting,

  4. Mix until the granules have disappeared,

  5. Mix in the wholegrain mustard and cook for a few minutes careful not to boil,

  6. Should you like your gravy more runny, add more water, though I like mine thick.

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