Sunday Roast Chicken

Sunday lunch occupies a particular place in the rhythm of the week—a pause, a gathering, a meal that announces itself as important without needing to shout. At the centre of it all, more often than not, sits a roast chicken, golden-skinned and generous, surrounded by vegetables that have been cooking quietly in its drippings.

There's nothing complicated about roasting a chicken, and yet it's one of those dishes that separates confident cooks from timid ones. It asks for little technique but rewards attention: a good seasoning, a hot oven, and the wisdom to leave it alone while it does its work. The smell begins subtly—butter and thyme—then builds to something that makes everyone suddenly, urgently hungry.

What makes this particularly lovely is how it transforms your vegetables. Those potatoes and carrots, which started plain and virtuous, emerge caramelised and rich from their time beneath the bird. Serve this with something simple and green, pour something easy to drink, and let Sunday unfold the way it's meant to: slowly, warmly, with second helpings and long conversations.

Ingredients

1.8kg whole chicken
1 lemon, halved
1 head garlic, halved horizontally
6 sprigs fresh thyme
80g butter, softened
800g potatoes, cut into chunks
4 carrots, peeled and halved lengthways
1 large onion, cut into wedges
Olive oil
Salt and freshly ground black pepper

Instructions

Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat your oven to 200°C.
Pat the chicken completely dry with paper towel, inside and out. Season the cavity generously with salt and pepper, then stuff with the lemon halves, garlic, and half the thyme.
Rub the softened butter all over the skin, being generous but thorough. Season the outside liberally with salt and pepper.
In a large roasting tin, toss the potatoes, carrots, and onion with olive oil, salt, pepper, and the remaining thyme. Spread them out in a single layer.
Place the chicken on top of the vegetables, breast-side up. Roast for 20 minutes at 200°C, then reduce the heat to 180°C.
Continue roasting for about 1 hour and 20 minutes, basting the chicken and turning the vegetables every 30 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.
Remove the chicken from the oven and transfer it to a warm platter. Tent loosely with foil and rest for 15-20 minutes.
While the chicken rests, return the vegetables to the oven to crisp up for 10 minutes if needed. Carve the chicken and serve with the roasted vegetables and any pan juices.

Fireside