The Story
Sunday roast chicken is less a recipe than a ritual. The same motions week after week—trussing the bird, tucking butter under skin, arranging vegetables around it like offerings. There's comfort in the repetition, in knowing exactly how the house will smell two hours from now.
This isn't complicated cooking. It's patient cooking. High heat first to crisp the skin, then low and slow to let everything meld together. The chicken bastes itself, the vegetables underneath caramelise in the drippings, and you get two hours to do whatever Sunday afternoon demands of you.
When it emerges, golden and glistening, it announces itself. The skin crackles when you carve it. The meat pulls away clean from the bone. This is the kind of meal that turns your kitchen into the centre of gravity, drawing everyone to the table without being asked. Serve it with the pan juices, nothing more.
Instructions
Step 1
Remove chicken from fridge 30 minutes before cooking. Preheat oven to 220°C. Pat the chicken completely dry inside and out with paper towel.
Step 2
Stuff the cavity with halved lemon, smashed garlic cloves, and thyme sprigs. Season inside generously with salt and pepper.
Step 3
Gently loosen the skin over the breast and thighs. Slide softened butter under the skin, massaging it evenly across the meat. Rub olive oil all over the outside and season liberally with salt and pepper.
Step 4
In a large roasting tin, toss potatoes, carrots, and quartered onion with olive oil, salt, and pepper. Arrange around the edges, creating a bed for the chicken in the centre.
Step 5
Place chicken breast-side up on top of the vegetables. Roast at 220°C for 20 minutes to achieve initial browning.
Step 6
Reduce heat to 180°C and continue roasting for 1 hour to 1 hour 20 minutes, basting every 30 minutes with pan juices. The chicken is done when juices run clear and internal temperature reaches 75°C at the thickest part of the thigh.
Step 7
Remove from oven, tent loosely with foil, and rest for 15-20 minutes. This lets the juices redistribute.
Step 8
Carve and serve with the roasted vegetables and pan juices spooned over the top. Save the carcass for stock.
