Transit

Journey Overview

This is the traditional Sunday route — the flight path that's been flown for generations. Reliable, comforting, with no surprises except how good it smells when you open the oven door. A whole chicken, roasted golden with lemon, garlic, and thyme, surrounded by vegetables that turn sweet and caramelised in the roasting pan. It's the culinary equivalent of a trusted route: you've flown it before, you'll fly it again, and it never disappoints.

There's a reason this meal owns Sunday afternoons. It's simple enough to set and forget, impressive enough to make the whole house smell like home, and generous enough to feed the whole crew with leftovers for sandwiches tomorrow. The chicken roasts slowly, basting itself, while you're free to set the table, pour a glass of wine, or just sit and read the paper.

When you carve into that golden bird and the steam rises, when the vegetables are sticky with roasted garlic and herbs, when everyone's plate is loaded and the table goes quiet — that's when you know you've landed exactly where you meant to. This is comfort food at cruising altitude.

Passenger Manifest (Ingredients)

Flight Plan (Instructions)

1. Preheat your oven to 200°C. Remove the chicken from the fridge 30 minutes before cooking to bring it to room temperature. Pat dry with paper towel — dry skin = crispy skin.

2. Stuff the cavity with the lemon halves, garlic halves, and a few sprigs of thyme. Rub the butter all over the chicken skin, then season generously with salt and pepper.

3. In a large roasting pan, toss the potatoes, carrots, and onions with olive oil, salt, pepper, and the remaining thyme. Create a space in the centre and place the chicken on top, breast-side up.

4. Roast for 1 hour 20 minutes to 1 hour 30 minutes, or until the skin is deeply golden and the juices run clear when you pierce the thickest part of the thigh. The internal temperature should read 75°C.

5. Halfway through cooking, give the vegetables a stir and baste the chicken with the pan juices.

6. Remove the chicken from the oven and transfer to a carving board. Tent loosely with foil and rest for 15 minutes — this is crucial for juicy meat.

7. While the chicken rests, return the vegetables to the oven to crisp up for 10 minutes if needed.

8. Carve the chicken and serve with the roasted vegetables and any pan juices. Your Sunday route is complete — golden, comforting, perfect.

Flight Metrics (Nutrition)