Sunday lunch is sacred in Italy. It's not just a meal—it's a ritual, a gathering, an afternoon that unfolds like a good novel. And at the centre of many Sunday tables sits a golden roast chicken, glistening with butter and thyme, surrounded by vegetables that have soaked up all its savoury, roasted goodness.
The beauty of a roast chicken is its deceptive simplicity. It's just a bird, some butter, lemon, garlic, herbs, and heat. But done well—with patience, good technique, and respect for the ingredients—it becomes something transcendent. The skin crisps to shattering gold, the meat stays impossibly juicy, and the vegetables caramelise into sweet, roasted perfection.
This is the kind of cooking that fills your home with warmth and anticipation. The smell alone is worth the two hours. Serve it family-style with crusty bread to mop up the pan juices, pour generous glasses of white wine, and let the afternoon stretch out like golden Italian light. This is la dolce vita—simple, generous, perfect.
Ingredients
- 1.8kg whole chicken
- 1 lemon, halved
- 6 cloves garlic, unpeeled and smashed
- 6 sprigs fresh thyme
- 80g butter, softened
- 800g potatoes, cut into chunks
- 4 carrots, cut into large pieces
- 2 onions, quartered
- Extra virgin olive oil
- Salt and freshly ground black pepper
Method
- Preheat your oven to 200°C. Remove the chicken from the fridge 30 minutes before cooking to bring it to room temperature. Pat it completely dry inside and out with paper towel—this is crucial for crispy skin.
- Stuff the chicken cavity with lemon halves, half the garlic, and half the thyme. Rub the softened butter all over the chicken skin, getting into every crevice. Season very generously with salt and pepper—don't be shy.
- In a large roasting pan, toss potatoes, carrots, and onions with olive oil, remaining garlic, remaining thyme, salt, and pepper. Create a space in the centre and place the chicken on top, breast-side up.
- Roast for 1 hour 20 minutes to 1 hour 30 minutes, basting the chicken every 30 minutes with the pan juices. The vegetables will caramelise and the chicken skin will turn deep golden.
- To test if the chicken is done, insert a skewer into the thickest part of the thigh—the juices should run clear. Alternatively, use a meat thermometer; it should read 75°C in the thigh.
- Remove from the oven and let the chicken rest for 15 minutes before carving. This allows the juices to redistribute, keeping the meat moist and tender.
- While the chicken rests, toss the vegetables in the pan juices and return them to the oven for an extra 10 minutes to crisp up.
- Carve the chicken and serve with the roasted vegetables, spooning over plenty of those glorious pan juices. Serve with crusty bread, a simple green salad, and good wine. This is Sunday lunch done right.
Nutritional Information
Per serve (approximate)