Sunday Roast Chicken

Sunday
Roast Chicken

⏱ 2 hours 👥 4 serves 🔥 Easy

The Sunday roast is sacred. It's the meal that slows time down, that fills the house with golden-hour light and the smell of butter and thyme. It's comfort and tradition and showing up for the people you love.

A whole roast chicken is deceptively simple. Pat it dry, season generously, blast it hot, then slow it down. The result? Crackling-crisp skin with juicy, tender meat underneath. Add vegetables to the roasting tin and they'll soak up all that buttery, herby goodness.

This is the dish you master once and make forever. The one that becomes your signature move. The centrepiece that says "I care enough to cook something proper." It's not fancy. It's just bloody good.

Ingredients

  • 1.8kg whole chicken
  • 1 lemon, halved
  • 6 cloves garlic, unpeeled
  • 4 sprigs fresh thyme
  • 80g butter, softened
  • 800g potatoes, cut into chunks
  • 3 carrots, roughly chopped
  • 1 large onion, cut into wedges
  • 3 tbsp olive oil
  • Salt and black pepper

Instructions

  1. Preheat oven to 220°C. Pat chicken completely dry with paper towel. This is crucial for crispy skin.
  2. Stuff cavity with lemon halves, 3 garlic cloves, and thyme. Rub butter all over the skin and under the breast skin if you can. Season heavily with salt and pepper.
  3. Toss potatoes, carrots, onion, and remaining garlic with olive oil, salt, and pepper. Spread in a roasting tin.
  4. Place chicken on top of vegetables. Roast at 220°C for 20 minutes to get the skin started.
  5. Reduce heat to 180°C. Continue roasting for 1 hour 20 minutes, basting every 30 minutes with pan juices.
  6. Check doneness: juices should run clear when you pierce the thickest part of the thigh. Internal temp should hit 75°C.
  7. Rest chicken for 15 minutes, tented with foil. The vegetables can stay in the oven.
  8. Carve, serve with the roasted vegetables and pan juices. Bask in the compliments.

Nutrition Per Serve

450
Calories
38g
Protein
25g
Carbs
24g
Fat