The Story
There's something deeply comforting about a Sunday roast. It's the smell that fills the house, the anticipation as it cooks, and that moment when you carve into perfectly golden skin to reveal juicy meat underneath. This isn't fancy cooking — it's home cooking at its absolute best!
My mum taught me this recipe, and her mum taught her. The secret? Butter under the skin, loads of lemon, and patience. Let the oven do the work while you relax with the weekend papers or a good book. That's the Sunday vibe right there!
Pro tip: Save the drippings and carcass for the best gravy and stock you've ever made. Waste not, want not!
What You'll Need
- 1.8kg whole chicken
- 1 lemon, halved
- 6 cloves garlic, smashed
- Fresh thyme sprigs
- 50g butter, softened
- 800g potatoes, quartered
- 3 carrots, chunked
- 2 onions, quartered
- Olive oil
- Salt and pepper
Let's Make It!
- Preheat your oven to 200°C. Take the chicken out of the fridge 30 minutes before cooking — room temp chicken cooks more evenly!
- Pat the chicken completely dry, inside and out. This is crucial for crispy skin! Season generously with salt and pepper, inside the cavity too.
- Carefully slide your fingers under the breast skin to loosen it, then smear the butter underneath. Stuff the cavity with lemon halves, garlic, and thyme.
- Toss the potatoes, carrots, and onions in olive oil, salt, and pepper. Spread them in a large roasting tray and nestle the chicken on top.
- Roast for 1 hour 20 minutes to 1 hour 40 minutes, depending on size. The chicken is done when the juices run clear and the internal temp hits 75°C in the thickest part of the thigh.
- Give the veggies a toss halfway through to ensure even browning. If the skin is getting too dark, tent with foil.
- Let the chicken rest for 15 minutes before carving. This lets the juices redistribute and keeps everything moist.
- Carve, serve with the roasted veggies, and bask in the glory of being a roast chicken legend!
Nutrition Info
Per serving
450
Calories
38g
Protein
25g
Carbs
24g
Fat
