Sunday Dinner Chicken
Elevate your weekend meals with this mouthwatering Sunday Dinner Chicken recipe, a perfect blend of comfort and elegance. Featuring a whole roasted chicken seasoned with a rich herb butter infused with fresh rosemary, thyme, garlic, and parsley, this dish delivers exceptional flavor in every bite. The tender, golden-brown chicken is paired with perfectly roasted baby potatoes, carrots, and onions, making it a complete one-pan meal that's both hearty and wholesome. Stuffed with zesty lemon and aromatics, and basted with savory pan juices for extra moisture, this entrée guarantees a deliciously crisp skin and juicy interior. With just 20 minutes of prep, it's an inviting centerpiece for your Sunday table, serving up to six and impressing family and guests alike. Perfect for lovers of easy yet impressive roast dinners, this recipe is sure to become a cherished tradition!
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Recipe Information
Ingredients
- 1 4-5 lb whole chicken
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons olive oil
- 1 lemon, halved
- 1 yellow onion, quartered
- 3 carrots, peeled and cut into 2-inch pieces
- 1.5 lbs baby potatoes, halved
- 2.5 teaspoons salt
- 1.5 teaspoons black pepper
- 1 teaspoon paprika
Instructions
Preheat the oven to 425°F (220°C).
Remove the giblets from the chicken and pat it dry with paper towels.
In a small bowl, mix the softened butter, garlic, rosemary, thyme, parsley, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and paprika until well combined.
Gently loosen the skin from the chicken breast and legs using your fingers. Spread half of the herb butter mixture under the skin and the rest on the outside of the chicken.
Stuff the cavity of the chicken with the lemon halves and a few onion quarters.
Tie the legs of the chicken together with kitchen twine to ensure even cooking.
Place the chicken in the center of a large roasting pan. Drizzle the olive oil over the carrots, potatoes, and remaining onion quarters, and season them with the remaining salt and pepper. Arrange the vegetables around the chicken.
Roast the chicken in the oven, uncovered, for about 1 hour and 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the chicken and vegetables with pan juices every 30 minutes for extra flavor and moisture.
Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving.
Serve the chicken with the roasted vegetables, and enjoy your Sunday Dinner Chicken!
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 1131 mg | 49% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 4.4 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1485 mg | 32% | |
*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.
