Cheat’s roast chicken and gravy

This easy chicken recipe makes it a breeze to whip up crispy-skinned roast chicken marylands and delicious homemade gravy in under an hour. Served with plenty of roast veges, this dish is a winter winner

By Jennene Plummer
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
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Cheat’s roast chicken
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 cup sage and onion stuffing mix
  • 2 spring onions, finely chopped
  • 40 gram butter, softened
  • 1 tablespoon water
  • 1 tablespoon chopped thyme
  • 4 chicken marylands
  • 1 kilogram pumpkin, cut into wedges
  • 2 tablespoon olive oil
  • peas to serve
  • 2 tablespoon plain flour
  • 1/4 cup white wine
  • 1 1/4 cup chicken stock


Cheat’s roast chicken
  • 1
    Preheat oven to 200°C. Line a tray with baking paper.
  • 2
    Place onion and carrot in a medium roasting dish. Position an oiled rack over the top (see tip).
  • 3
    In a large bowl, combine stuffing mix, onion, butter, water and thyme. Mix well and season. Carefully run fingers under chicken skin to loosen, then fill pockets with stuffing.
  • 4
    Place chicken skin-side up on rack and season. Roast for 30-35 minutes until chicken is golden, crisp and cooked through when tested with a skewer – the juices should run clear.
  • 5
    Toss pumpkin in oil, then spread in a single layer on tray and season. Bake with chicken for 20 minutes until tender and golden.
  • 6
    Serve chicken with roast pumpkin, gravy and peas.
  • 7
    Strain cooking juices into a medium saucepan, discarding vegetables. Bring to a simmer on high. Stir in flour, then cook for 1 minute. Pour in wine, stirring until simmering. Gradually stir in stock until smooth and combined. Simmer for 3 minutes, stirring, then season to taste.


  • To get crispy chicken skin, roast chicken pieces on a raised rack – this allows hot air to circulate underneath for faster cooking.