Sunday Roast Chicken
The Story
There's a reason roast chicken is a Sunday tradition. It's the kind of meal that makes a house feel like a home — the smell of it roasting fills every room, the anticipation builds, and when you finally sit down to eat, everything feels right with the world. This isn't fancy cooking. It's simple, honest food done well.
The trick to perfect roast chicken is starting with a good bird and not overthinking it. Pat it dry, season it generously, stuff it with aromatics, and let the oven do the work. I learned from my grandmother to slip butter under the skin — it bastes the meat from the inside out, keeping it impossibly juicy while the skin turns golden and crisp.
Serve this with roasted vegetables that have been cooking beneath the chicken, soaking up all those lovely juices. Make gravy from the pan drippings. Save the carcass for stock. This is the meal that keeps on giving.
Rest the chicken for 15-20 minutes after roasting. The juices redistribute, the meat stays tender, and carving becomes so much easier. Cover loosely with foil to keep it warm.
Ingredients
- 1.8kg whole chicken
- 1 lemon (halved)
- 1 whole garlic bulb (halved crossways)
- 6 sprigs fresh thyme
- 60g butter (softened)
- 800g potatoes (cut into chunks)
- 4 carrots (halved lengthways)
- 2 brown onions (cut into wedges)
- 3 tablespoons olive oil
- Sea salt and cracked black pepper
Method
- Remove the chicken from the fridge 30 minutes before cooking to bring it to room temperature. Preheat your oven to 200°C (180°C fan-forced).
- Pat the chicken completely dry inside and out with paper towel — this is crucial for crispy skin. Season the cavity generously with salt and pepper.
- Stuff the cavity with the lemon halves, garlic, and 4 sprigs of thyme. Tie the legs together with kitchen string and tuck the wing tips under.
- Carefully slide your fingers under the skin of the breast to loosen it, being careful not to tear it. Spread the softened butter evenly under the skin, then massage it from the outside to distribute.
- Rub the outside of the chicken all over with 1 tablespoon of olive oil, then season generously with salt and pepper. Strip the leaves from the remaining thyme and scatter over the top.
- Toss the potatoes, carrots, and onions with the remaining olive oil, salt, and pepper. Spread them in a large roasting tin and place the chicken on top, breast-side up.
- Roast for 1 hour 20 minutes to 1 hour 30 minutes, basting every 30 minutes with the pan juices. The chicken is done when the juices run clear when you pierce the thickest part of the thigh, and a thermometer reads 75°C.
- Remove from the oven, transfer the chicken to a carving board, and cover loosely with foil. Let it rest for 15-20 minutes. Meanwhile, return the vegetables to the oven to crisp up. Carve and serve with the roasted vegetables and pan juices.
Nutrition (per serving)
450Calories
38gProtein
25gCarbs
24gFat
