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Placeholder card reading “Sunday Roast Chicken & Vegetables (photo coming soon)”
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
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
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.