Sunday Chicken
Elevate your Sunday dinner with the ultimate comfort food: Sunday Chicken. This recipe transforms a whole chicken into a masterpiece of golden, crispy skin and tender, juicy meat, thanks to a vibrant seasoning blend of olive oil, garlic, fresh rosemary, thyme, and a hint of paprika. Roasted to perfection atop a bed of caramelized carrots, creamy Yukon gold potatoes, and sweet onion wedges, this one-pan meal is finished with a splash of chicken broth for a flavorful, moist result. With just 20 minutes of prep time, this hearty roast chicken is ideal for family gatherings or a stress-free weeknight indulgence. Serve it with the roasted vegetables and a drizzle of savory pan juices for a meal that’s as comforting as it is elegant. Perfect for those seeking an easy yet impressive roasted chicken recipe, Sunday Chicken is sure to become your go-to for special occasions and cozy family dinners alike.
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Recipe Information
Ingredients
- 1 4-5 pounds Whole chicken
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 large Carrots, peeled and cut into chunks
- 6 medium Yukon gold potatoes, quartered
- 1 large Yellow onion, cut into wedges
- 1 cup Chicken broth
- 1 Lemon, halved
Instructions
Preheat your oven to 400°F (200°C).
Remove any giblets or packaging from the chicken cavity and pat the chicken dry with paper towels.
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, salt, and black pepper to create a flavorful seasoning paste.
Rub the seasoning paste all over the chicken, including under the skin and inside the cavity for maximum flavor.
Stuff the chicken cavity with the lemon halves and a few sprigs of rosemary and thyme (optional). Tie the legs together with kitchen twine if desired.
Arrange the carrots, potatoes, and onion wedges in a large roasting pan or ovenproof dish. Drizzle lightly with olive oil and season with salt and pepper.
Place the chicken on top of the vegetables in the roasting pan. Pour the chicken broth into the bottom of the pan to keep the chicken moist during cooking.
Roast the chicken in the preheated oven for 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the chicken.
If the chicken skin starts to brown too quickly, loosely cover it with foil for the remaining cooking time.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the roasted chicken alongside the tender vegetables and drizzle with pan juices for extra flavor.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 28.6 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 5678 mg | 121% | |
*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.
