Sunday Roast Chicken & Vegetables

Nothing says home like a roast chicken on a Sunday. This is my no-stress version. Everything roasts in one tray, the lemon and garlic perfume the whole house, and the pan juices make the simplest gravy. Serve it in the middle of the table and let everyone dig in.

Miss K

Sunday Roast Chicken & Vegetables

A golden, herby roast chicken with tray-roasted vegetables, the dinner that brings everyone running to the table.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 4 serves

Course: Main Course

Cuisine: Australian

Ingredients Method Notes

Ingredients

  

• 1.6 kg whole chicken
• 1 lemon halved
• 1 bulb garlic halved crossways
• 50 g butter softened
• 2 tbsp olive oil
• 4 sprigs thyme
• 800 g baby potatoes halved
• 3 carrots cut into batons
• 1 red onion cut into wedges
• salt and pepper to taste

Method

 

1. Heat the oven to 200°C (180°C fan). Pat the chicken dry and sit it in a large roasting tray.
2. Rub the butter all over the skin, season generously, and tuck the lemon, garlic and thyme into the cavity.
3. Toss the potatoes, carrots and onion with the olive oil and a good pinch of salt, and scatter around the chicken.
4. Roast for 1 hour 20 minutes, turning the vegetables halfway, until the juices run clear and the skin is deep golden.
5. Rest the chicken for 15 minutes before carving. Stir any resting juices back through the vegetables to serve.

Notes

For easy gravy, tip the tray juices into a pan, add a splash of stock and simmer with a teaspoon of flour until glossy.