Instructions

1. Remove chicken from the fridge and leave at room temperature for about an hour to remove the chill.
2. Pre-heat oven to 200°C/180°C fan assisted. Line a large roasting dish with parchment paper (optional, but it helps with clean-up) and drizzle lightly with olive oil.
3. Place chicken in roasting tray then place herbs and garlic into the chicken’s cavity. Drizzle with olive oil and season generously with salt and pepper. Tie the legs together with a piece of kitchen twine.
4. Cook until the juices run clear when chicken thigh is pierced, between 1 hour 20 minutes to 1 hour 30 minutes.
5. Once cooked, remove from oven and cover with a piece of tinfoil and leave to rest for 15-20 minutes.
6. While roast is resting, empty jar of chicken bone broth gravy into a small pot and place over medium heat. Stir occasionally while heating until gravy is steaming.
7. Serve chicken roast with your favourite sides and a generous smothering of chicken bone broth gravy.