Chicken on Sunday or Whenever
Elevate your Sunday dinner—or any day of the week—with the comforting elegance of "Chicken on Sunday or Whenever." This simple yet stunning recipe features a succulent, golden-brown whole chicken infused with the flavors of garlic, fresh rosemary, thyme, and zesty lemon. Roasted together with tender baby potatoes, sweet carrots, and savory onions, this one-pan meal is both effortless and packed with flavor. A splash of chicken broth ensures the meat stays moist, while a quick baste creates irresistibly crispy skin. Perfectly seasoned and roasted to perfection in just 90 minutes, this dish is a crowd-pleaser for family gatherings or cozy weeknight dinners. Pair with the caramelized vegetables and pan juices for a hearty, satisfying feast that will quickly become a household favorite.
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Recipe Information
Ingredients
- 4 lbs whole chicken
- 3 tbsp olive oil
- 2 tbsp butter, softened
- 4 garlic cloves, minced
- 1 lemon, halved
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 2 tsp salt
- 1 tsp black pepper
- 1.5 lbs baby potatoes
- 5 carrots, peeled and cut into large chunks
- 1 yellow onion, quartered
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Prepare the chicken by patting it dry with paper towels. This helps ensure crispy skin.
Drizzle 2 tablespoons of olive oil over the chicken and rub it evenly onto the surface. Spread the softened butter beneath the skin of the chicken breast for added flavor and moisture.
Season the chicken generously with 1.5 teaspoons of salt and 0.5 teaspoons of black pepper. Rub the minced garlic evenly over the exterior.
Stuff the cavity of the chicken with the lemon halves, rosemary, and thyme sprigs.
Tie the legs together with kitchen twine and tuck the wings under to ensure even cooking.
In a large roasting pan or Dutch oven, scatter the baby potatoes, carrot chunks, and onion quarters. Drizzle with the remaining 1 tablespoon of olive oil and season with the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Toss to coat.
Place the chicken on top of the vegetables, breast side up. Pour 1 cup of chicken broth into the pan to keep the chicken moist while roasting.
Roast the chicken in the preheated oven for approximately 1.5 hours, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
About halfway through, baste the chicken with the juices from the pan to keep it moist and flavorful.
Once cooked, remove the chicken from the oven and let it rest for 10–15 minutes before carving. This allows the juices to redistribute, ensuring tender meat.
Serve the chicken alongside the roasted vegetables with the pan juices drizzled over the top for added flavor. Enjoy!
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 5997 mg | 261% | |
| Total Carbohydrate | 190.8 g | 69% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 34.9 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 5400 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
