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Sunday Roast Chicken & Gravy


Recipe Name:  Sunday roast chicken & gravy recipe with instructions for Aga range cookers

By: Antonia

Meal Type: Main course
Prep Time: 10 minutes

Cook time: 1hr 20mins

Servings: 4


There are few things more comforting that a traditional Sunday roast – the ovens in Aga range cookers are deceptively spacious and by using trays that slide directly onto the runners, you’d be amazed how many different side dishes you can cook at once! Try to use the ovens, rather than the hotplates where possible to maintain optimum heat for crisping up the roasties.

You'll need...


  • 1 large chicken, approx. 1.8kg1 onion
  • half a lemon
  • selection of fresh herbs (thyme, bay leaves, sage)
  • celery
  • carrot
  • 1 tbsp. plain flour
  • half glass white wine
  • approx. 350ml. chicken stock or vegetable water
  • 1 tsp. redcurrant jelly
  • Method:

    1. Take the chicken out of the fridge and bring to room temperature before cooking (approximately 45 minutes). Un-truss the chicken and stuff the cavity with a couple of onion wedges (reserve the rest), half a lemon and a selection of herbs (I use thyme, bay leaves and sage). Brush the skin with a little olive oil and season with salt and pepper.

    2. Chop the remaining onion, carrot and celery into large pieces and place in the centre of a ‘fits on runners’ roasting tin. Sit the chicken on top of the vegetables and slide the tin onto the third runners in the roasting oven. Roast for approximately 1 hour 20 minutes or until the juices run clear.

    3. Move the chicken to a carving board and cover loosely with foil. Pour off all but 1 tbsp. of the fat from the tin and place on the simmering plate. Sprinkle in the flour and work into the fat and juices. Pour in the wine and bubble to reduce. Add the redcurrant jelly, using a wooden spoon to work it into the gravy. Slowly pour in the stock, stirring to combine. Bring to the boil and transfer to the floor of the roasting oven for 10 minutes, stirring after 5 minutes. Taste and adjust seasoning before straining into a warm jug.

    Aga range cooker tips:

    • Try to avoid placing a cold joint of meat into the roasting oven as this will lower the oven temperature – bring to room temperature first. The bird or joint will cook faster and you’ll retain the high temperature for roasting the potatoes and parsnips.
    • A small chicken will roast in as little as an hour in the roasting oven. It is also possible to roast a chicken in the baking oven – it just takes a little longer. If required, transfer to the roasting oven to crisp the skin at the end.
      If serving Yorkshire puddings (see our recipe here!) too, cook these first when the Aga is at its hottest. Simply reheat briefly in the roasting oven when required.

    This fun family recipe has been scribed and tested by community member Antonia, who is a hard working mum with two boys. Her recipes are trialed in her much loved Aga range cooker and devoured by her family, allowing Antonia to provide accurate tips and advice on how to make the dishes a success! Go check her work out! She is a country girl, happily surrounded by an excitable Lab, her dear husband, two boys and the Cotswolds. 

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