Sunday Chicken Dinner
Savor the ultimate comfort of a perfectly roasted "Sunday Chicken Dinner," a timeless classic that promises tender, juicy meat paired with golden, caramelized vegetables. This recipe combines a whole chicken seasoned with olive oil, butter, fresh herbs like rosemary and thyme, and the zesty brightness of lemon. Surrounded by hearty chunks of carrots, potatoes, and red onion, the chicken roasts to perfection, filling your home with irresistible aromas. Complete with a rich, homemade pan gravy made from the drippings, this dish is a true celebration of hearty, home-cooked flavors. Ready in just under two hours and serving six, it’s the perfect centerpiece for a cozy Sunday gathering or any special occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 4-5 lbs whole chicken
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 whole lemon
- 5 garlic cloves
- 4 fresh rosemary sprigs
- 6 fresh thyme sprigs
- 4 large carrots
- 5 medium potatoes
- 1 large red onion
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1.5 cups chicken stock
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken giblets (if any) and pat the chicken dry with paper towels.
Rub the chicken skin with 2 tablespoons of olive oil and butter, coating it evenly.
Season the chicken inside and out with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Cut the lemon in half and place it inside the chicken cavity along with 3 garlic cloves, 2 sprigs of rosemary, and 4 sprigs of thyme.
Truss the chicken legs with kitchen twine and place the chicken in the center of a large roasting pan.
Peel and cut the carrots, potatoes, and red onion into large chunks.
Toss the vegetables with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Scatter the vegetables around the chicken in the roasting pan.
Roast the chicken and vegetables in the preheated oven for 1 to 1.5 hours, or until a meat thermometer inserted into the thickest part of the chicken thigh reads 165°F (74°C). Baste the chicken with its juices every 30 minutes for maximum flavor.
Once cooked, remove the chicken from the pan and let it rest for 10 minutes. Transfer the vegetables to a serving platter and keep warm.
Place the roasting pan on the stovetop over medium heat and sprinkle the flour into the pan juices.
Whisk in the chicken stock gradually, scraping up any browned bits from the bottom of the pan, and simmer until the gravy thickens, about 3-5 minutes.
Carve the rested chicken and serve with the roasted vegetables and prepared gravy. Enjoy!
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4929 mg | 214% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 20.1 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1250 mg | 27% | |
*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.
