Sunday Dinner Roast Chicken
Transform your Sunday dinner into a feast to remember with this classic Sunday Dinner Roast Chicken recipe. Featuring a rich herb butter infused with garlic, rosemary, and thyme, this juicy whole chicken is roasted to golden perfection alongside a medley of carrots, celery, and onion. The cavity is stuffed with fresh herbs and lemon for an aromatic burst of flavor, while the pan juices are transformed into a savory gravy to drizzle over every bite. Ready in under two hours, this roast chicken is the ultimate centerpiece for any gathering, making it ideal for cozy family meals or special occasions. Pair it with creamy mashed potatoes or rustic bread for a comforting, crowd-pleasing spread!
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Recipe Information
Ingredients
- 1 4-5 lb Whole chicken
- 4 tbsp Unsalted butter
- 4 cloves Garlic
- 1 Lemon
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 2 tbsp Olive oil
- 1.5 tsp Kosher salt
- 1 tsp Black pepper
- 3 Carrots
- 3 Celery stalks
- 1 Yellow onion
- 1 cup Chicken broth
Instructions
Preheat your oven to 425°F (218°C).
Remove the chicken from the refrigerator and let it come to room temperature for 30 minutes. Pat the skin dry with paper towels.
Trim any excess fat from the chicken and remove the giblets if included. Place the chicken on a roasting rack set inside a large baking dish.
In a small bowl, combine the unsalted butter, minced garlic, Kosher salt, and black pepper to form an herb butter mixture.
Carefully loosen the skin of the chicken by sliding your fingers underneath it, starting at the neck. Rub half of the herb butter directly onto the meat under the skin, and the remaining butter on the outside of the chicken skin.
Stuff the cavity of the chicken with the halved lemon, a sprig of rosemary, and a sprig of thyme. Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
Roughly chop the carrots, celery, and onion, and place them in the roasting dish around the chicken. Add the remaining rosemary and thyme sprigs to the vegetables. Drizzle the olive oil evenly over the vegetables and sprinkle with a pinch of salt and pepper.
Roast the chicken for 60-75 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with pan juices halfway through roasting.
Remove the chicken from the oven and transfer it to a cutting board to rest, uncovered, for 15 minutes before carving.
While the chicken rests, prepare the gravy. Remove the vegetables from the roasting pan and discard any large herb stems. Place the pan on the stovetop over medium heat, add the chicken broth, and deglaze by scraping up any browned bits with a wooden spoon. Strain the liquid if desired and adjust seasoning with salt and pepper.
Carve the chicken and serve with the roast vegetables and gravy. Pair with mashed potatoes, rice, or your favorite Sunday dinner sides.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.1 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 787 mg | 17% | |
*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.
