Sunday Roast Chicken

Sunday Roast Chicken

⏱ 2 hours 🍽 4 serves

There's a reason the Sunday roast is a tradition. It brings people together around the table, fills the house with golden aromas, and makes you feel like you've accomplished something just by turning on the oven. This roast chicken is simple perfection — butter under the skin, lemon and thyme inside the cavity, and crispy potatoes around the edges. The skin turns bronze and crackly, the meat stays juicy, and the vegetables soak up all the buttery drippings. It's warm, reliable cooking that never goes out of style. The golden colour palette reflects the dish itself — sunny, welcoming, and completely satisfying. Serve it on Sunday afternoon and watch everyone relax.

Ingredients

  • 1.8kg whole chicken
  • 1 lemon, halved
  • 6 cloves garlic, unpeeled
  • 4 sprigs fresh thyme
  • 50g butter, softened
  • 800g potatoes, cut into chunks
  • 3 carrots, peeled and halved
  • 1 onion, quartered
  • Olive oil
  • Salt and pepper

Instructions

  1. Preheat oven to 200°C. Pat chicken dry with paper towel.
  2. Gently loosen skin over breast. Spread butter under skin, then season chicken generously with salt and pepper.
  3. Stuff cavity with lemon halves, garlic, and thyme.
  4. Place chicken in a roasting pan. Scatter potatoes, carrots, and onion around it. Drizzle vegetables with olive oil and season.
  5. Roast for 1 hour and 30 minutes, basting occasionally, until skin is golden and internal temperature reaches 75°C.
  6. Remove chicken and rest for 15 minutes, covered loosely with foil.
  7. Return vegetables to oven to crisp while chicken rests.
  8. Carve chicken and serve with roasted vegetables and pan juices.

Nutrition Information

450
Calories
38g
Protein
25g
Carbs
24g
Fat