Sunday Roast Chicken πŸ—πŸ₯•πŸ₯”

Sunday Roast Chicken πŸ—πŸ₯•πŸ₯”

Sunday Roast Chicken πŸ—πŸ₯•πŸ₯”

This Sunday Roast Chicken is a classic, comforting meal featuring a whole roasted chicken with tender carrots and potatoes. Seasoned with herbs and roasted until golden and juicy, it’s perfect for family dinners and cozy weekends.

Serves

4–6 people

Ingredients

For the chicken

  • 1 whole chicken (4–5 lbs)
  • 3 tablespoons olive oil or melted butter
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • Β½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika

For the vegetables

  • 4–5 medium potatoes, cut into chunks
  • 3–4 carrots, peeled and cut
  • 1 small onion, quartered
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Optional

  • 1 lemon, halved
  • Fresh herbs (thyme or rosemary)

Instructions

1. Preheat the oven

Preheat oven to 400Β°F.

2. Prepare the chicken

Pat the chicken dry and place it in a roasting pan. Rub with olive oil or butter.

3. Season

Mix garlic, salt, pepper, thyme, rosemary, and paprika. Rub seasoning all over the chicken.
(Optional: place lemon halves and fresh herbs inside the cavity.)

4. Prepare vegetables

In a bowl, toss potatoes, carrots, and onion with olive oil, salt, and pepper. Arrange around the chicken.

5. Roast

Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165Β°F and juices run clear.

6. Rest

Let the chicken rest for 10–15 minutes before carving.

7. Serve

Serve carved chicken with roasted vegetables.

Serving Ideas

  • Add gravy or pan drippings
  • Serve with dinner rolls or salad
  • Pair with green beans or roasted Brussels sprouts

Quick Tip

Baste the chicken halfway through cooking for extra crispy, golden skin.

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