Sunday Roast Chicken
A perfect roast chicken is one of those kitchen fundamentals that separates good cooks from great ones. It seems simple — a bird, some heat, time in the oven. But the details matter. The way you season it, how you position it in the pan, when you baste and when you leave it alone. These small choices make the difference between mediocre and magnificent.
This is Sunday lunch at its finest. The kind of meal that brings everyone to the table, that fills your home with the smell of crackling skin and herbs, that makes even Monday feel manageable. A proper roast chicken gives you crispy, golden skin that shatters under your knife, meat so juicy it needs nothing more than its own pan juices, and enough leftovers for sandwiches the next day.
The secret is surprisingly straightforward: a dry bird roasts better, high heat at the start sets the skin, and resting is not negotiable. Follow these rules and you'll have a roast that rivals anything from a bistro kitchen. Serve with roasted vegetables, a green salad, and perhaps some buttery mash to catch those glorious pan juices.
Ingredients
- 1 whole chicken (about 1.6-1.8kg)
- 60g butter, softened
- 2 tablespoons olive oil
- 1 lemon, halved
- 1 whole head of garlic, halved horizontally
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 medium potatoes, cut into chunks
- 3 large carrots, peeled and cut into batons
- 2 brown onions, cut into thick wedges
- 250ml chicken stock
- Sea salt and freshly cracked black pepper
Method
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Preheat your oven to 220°C (200°C fan). Remove the chicken from the fridge 30 minutes before cooking. Pat the bird completely dry inside and out with paper towel — this is crucial for crispy skin. Season generously with salt and pepper, including inside the cavity.
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In a small bowl, mix the softened butter with a pinch of salt, pepper, and the leaves from one sprig of thyme. Gently lift the skin from the chicken breast and rub half the butter mixture directly onto the meat. Rub the remaining butter all over the outside of the bird.
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Stuff the cavity with the lemon halves, garlic head, and remaining herb sprigs. Tie the legs together with kitchen string and tuck the wing tips under the body. This helps the bird cook evenly.
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Scatter the potatoes, carrots, and onions in a large roasting tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. Place the chicken on top of the vegetables, breast-side up.
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Roast for 20 minutes at the high temperature to get the skin crackling and golden. Then reduce the oven to 180°C (160°C fan) and continue roasting for 1 hour to 1 hour 10 minutes. The chicken is done when the juices run clear when you pierce the thickest part of the thigh, or when a thermometer reads 75°C.
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Transfer the chicken to a carving board and tent loosely with foil. Let it rest for 15-20 minutes — this is not optional. The resting time allows the juices to redistribute, making the meat incredibly moist.
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While the chicken rests, toss the roasted vegetables and return the tray to the oven for an extra 10 minutes to crisp up. Place the roasting tray over medium heat on the stovetop, add the chicken stock, and scrape up all the caramelised bits. Let it bubble for 3-4 minutes to make a simple jus. Taste and adjust seasoning.
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Carve the chicken and serve with the roasted vegetables and pan juices. Leftovers make exceptional sandwiches the next day.
Chef's Note
The key to crispy skin is starting with a completely dry bird. If you have time, leave the chicken uncovered in the fridge overnight — the dry air will help the skin crisp up even more beautifully. Don't skip the resting period. A rushed chicken will lose its juices all over the carving board instead of staying in the meat where they belong.
Nutrition Information
Per serving (1/4 of recipe)
What People Are Saying
Best roast chicken I've ever made! The skin was so crispy and golden, and the meat was perfectly juicy. The butter under the skin trick is genius. My family said it tasted like something from a restaurant. Will be my go-to recipe from now on.
Simple but absolutely delicious. I followed the instructions exactly and the chicken turned out perfect. The roasted vegetables were a bonus — they soaked up all those amazing flavours from the chicken. This is Sunday dinner sorted!