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Sunday Roast Chicken

Sunday Roast Chicken

I absolutely love roast chicken. There is something so very comforting about roasting a chicken and even more so eating it.

Course Main Course
Cuisine British
Keyword chicken, Roast Chicken
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 people
Calories 370 kcal
Author Good Cooking


  • 2 kg roasting chicken preferably free-range
  • kosher salt
  • freshly ground pepper
  • 1 bunch fresh rosemary or thyme
  • 1 lemon halved
  • 1 head garlic cut in half
  • 2 tbsp butter melted
  • 1 large onion cut into 8 wedges
  • 1 kg whole new potatoes
  • 4 large carrots scrubbed clean or peeled, cut into 2-3-inch lengths
  • 3 tbsp olive oil
  • 1 cup chicken stock
  • 2 tbsp flour


  1. Preheat oven to 425°F (220 °C)

  2. Remove the chicken giblets and pat outside of the chicken. Add the carrots, potatoes, onion, and lemon to a large (4-quart) casserole dish. Season with 2 tablespoons olive oil, 1 teaspoon salt, and a generous amount of black pepper, stirring to evenly coat.

  3. Put the chicken on top of the vegetables and liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of rosemary/thyme, both lemon halves and the garlic half. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

  4. Roast the chicken for 1 1/2 hours or until the juices run clear when you cut between a leg and thigh. Remove the veggies and chicken to a platter or cutting board and tent with foil while you make the gravy.
  5. Remove the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons flour with the reserved chicken fat and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season to taste. Keep it warm over a low heat while you carve the chicken.
  6. Slice the chicken onto a platter and serve immediately with the warm gravy.

Recipe Notes

If you have time, I highly recommend salting the chicken ahead of time (anywhere from 1-3 days), refrigerating it uncovered during this period.