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1
Pre-heat the oven to 180u00b0C, Gas Mark 5
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2
Mix one Knorr Chicken Stock Cube with 1 tbsp olive oil to form a paste.
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3
Rub the paste all over the skin of the bird and inside the cavity (leave the string on for now).
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4
Place the whole lemon (not cut) and thyme inside the cavity of the bird to gently infuse the meat of the chicken.
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5
Heat some oil in your thick-bottomed pan or roasting tray and cook the chicken over the hob for 3-4 minutes (no need to turn it over or on its sides). This will give you some juice that we'll use for our gravy later.
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6
Place the chicken in the oven for 50-60 minutes, depending on the size of the bird. Check to make sure the chicken is cooked and the juices run out clear when tested with a knife.
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7
Take out of the oven, place in a bowl and cover with cling film to keep the vapour from evaporating, making the chicken dry. Leave to rest while you do the gravy.
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8
Meanwhile make the gravy by first pouring the fat from the roasting pan into a separate bowl. In your pan, add 300 ml water to the remaining Knorr Chicken Stock Cube and place on a hot hob. Boil rapidly for about 15 minutes.
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9
While this is cooking, carve your chicken - add any small bits to your gravy.
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10
Check your gravy, scraping all the crusty gems of flavour from the pan. Add some more water if needed; add in the roughly chopped parsley and the chicken fat.
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11
Pour gravy over the chicken and serve.
