A Sunday Roast Chicken is a traditional British dish typically served with sides of vegetables and gravy as part of a Sunday roast meal.
Yield: 6
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 20 minutes
Total Time: 2 hours 5 minutes
Ingredients
- Whole chicken (4-5 lbs) – 1
- Butter – 4 tbsp
- Garlic (minced) – 4 cloves
- Thyme (fresh, chopped) – 2 tsp
- Rosemary (fresh, chopped) – 2 tsp
- Lemon – 1
- Onion – 1
- Carrot (peeled and chopped) – 2
- Potatoes (peeled and halved) – 4
- Olive oil – 2 tbsp
- Salt – 2 tsp
- Black pepper (freshly ground) – 1 tsp
- Chicken stock – 1/2 cup
Instructions
- Preheat the oven to 400°F.
- Dry the chicken with paper towels and place it on a roasting tray.
- Rub the chicken all over with butter, making sure to cover it well.
- In a small bowl, mix the garlic, thyme, rosemary, salt, and pepper.
- Rub the garlic and herb mixture under the skin of the chicken, spreading it evenly over the outside.
- Chop the lemon in half and the onion in quarters.
- Stuff the cavity of the chicken with the lemon and onion slices.
- Arrange the carrots and potatoes around the chicken in the roasting tray.
- Drizzle the olive oil over the vegetables and season them with a pinch of salt and pepper.
- Pour the chicken stock into the base of the roasting tray, surrounding the chicken and vegetables.
- Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F.
- Baste the chicken occasionally with the juices from the tray during roasting.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- Serve the roasted chicken with the vegetables and the pan juices drizzled over the top.